Lemonsnowfreeze Recipes

LEMON SNOW FREEZE

Steps:

• Combine graham cracker crumbs with 2 tablespoon of the sugar, and melted butter.
• Press mixture on bottom and sides of lightly buttered pie pan.(the recipe calls for a refrigerator tray but I don't have a clue what that is).
• Beat egg yolks until thick.
• Combine with condensed milk.
• Add lemon rind and juice gradually, stirring until thick.
• Stir in 1 cup coconut.
• Whip egg whites until foamy.
• Gradually beat in rest of sugar, then beat until stiff.
• Fold into lemon mixture.
• Pour into tray (pie pan)
• Sprinkle top with remaining coconut.
• Chill in freezer until firm about 4 to 6 hours.

LEMON SNOWDROPS

Steps:

• Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely., For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour., To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator. Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

LEMON FREEZE

Steps:

• Combine all ingredients in a food processor. Puree until smooth. Pour into a 9x9-inch metal baking dish and freeze for about 4 hours until solid.

LEMON SNOW PUDDING

Steps:

• In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.

CHEF JOHN'S LEMON ICE

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

LEMON ICE

Steps:

• Combine the sugar, lemon zest, and water in a medium saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove the mixture from the heat, pour into a large bowl, and allow to cool completely. Add the Cointreau or Grand Marnier and lemon juice and stir to mix thoroughly. Cover and refrigerate until well chilled, at least 4 hours.
• Churn the mixture in the ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 1 hour.
• Serve the ice in paper cups or small bowls.