Lemon Freeze Recipes

LEMON FREEZIES

Steps:

• Pour 3/4 cup lemonade into each ice pop cavity, leaving 1/2 inch clear at the top. Transfer ice pop tray carefully to the freezer. Freeze for 1 1/2 hour. Insert a popsicle stick into each ice pop. Freeze until solid, about 1 1/2 hour more.

LEMON GRAHAM FREEZE

Steps:

• Place milk in a small bowl; add beaters to bowl. Freeze for 25-30 minutes or until soft crystals form around edges of bowl. , Beat milk until stiff peaks form. Gradually add the sugar, lemon juice and food coloring if desired. , Place five graham crackers in an ungreased 11x7-in. dish; pour milk mixture over crackers. Crush remaining graham cracker and sprinkle over top. Cover and freeze until firm.

LEMON FREEZE DESSERT

Steps:

• Combine corn flake crumbs, 2 Tbsp sugar and melted butter in an 8 inch pie pan; mix well.
• Remove 1- 2 Tbsp of the mixture and reserve for topping.
• Press remaining mixture of crumbs to evenly form crust.
• Beat egg yolks until thick.
• Combine with condensed milk.
• Add lemon juice and lemon peel.
• Stir until thickened.
• Beat egg whites until stiff, not dry.
• Gradually add 3 Tbsp sugar to egg whites.
• Fold gently into lemon mixture.
• Pour into pie pan.
• Sprinkle with reserved crumbs.
• Freeze until firm.
• Remove from freezer 10- 15 minutes before serving.

EASY LEMON FREEZE

Steps:

• Preheat oven to 375F . Line an 8x8-inch baking dish with parchment paper, overlapping two sides for easy removal.
• Melt butter in small saucepan. Stir in sugar and crumbs. Reserve 1 tablespoons for garnish. Pat crumbs on bottom of prepared bakng dish.
• Bake in preheated oven for 5 minutes.
• Prepeare lemon pie filling as per package directions and let cool.
• Combine pie filling, sweetened condensed milk and lemon juice in a medium bowl. Mix until smooth.
• Spread into prepared pan. Top with whipped cream and reserved crumbs.
• Freeze 3 hours. Cut into squares. If desired, garnish with lemon slices before serving.

FREEZER LEMON FUDGE

Steps:

• Line a 5x7-inch dish with parchment paper, leaving an overhang for easy removal of fudge. Spray with nonstick cooking spray.
• Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave at 30-second intervals, stirring each time, until mixture is smooth and melted. Add lemon juice, 2 tablespoons lemon zest, lemon extract, and salt. Stir until well combined.
• Pour into the prepared dish and smooth out the top. Sprinkle with remaining 1 tablespoon lemon zest. Freeze for a minimum of 4 hours, or until set.
• Use a hot knife to cut fudge, wiping the knife clean after each cut.

HOW TO FREEZE LEMONS OR LIMES

Steps:

• Quarter lemons and place in single layer on cookie sheet. Place in freezer until frozen. Place in ziplock bag and remove as needed. Lemons can be frozen whole but they will be mushy when defrosted although the juice will be fine.
• You can also freeze lemon slices the same way.
• The juice can be frozen in ice cube trays for use layer as well as the zest.

LEMON FREEZE

Steps:

• Combine, cereal, sugar, butter, and coconut.
• Press crumb mixture into a 9 x 13 pan.
• Bake at 350 degrees, for 8 minutes.
• Remove and cool. Break up crumbs into bite size pieces. Like a large crumble.
• Prepare pie filling, according to the pkg. directions using 1 3/4 cups whole milk. Fold into softened ice cream.
• Fold crumb mixture into pudding, ice cream mixture.
• Place back into 9 x 13 pan.
• Cover and fregrigerate.
• Cut into squares, or spoon into custard bowls.