Lemon Icebox Dessert Recipe

Lemon Icebox Dessert Recipe photo by Taste of Home

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I always remember my mom making this for her bridge club and hoping that when I got home from school she would have a piece left for me...she always did! —Sue Draheim

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Lemon Icebox Dessert Recipe

Prep: 40 min. + chilling Bake: 20 min. + cooling

Yield: 12-16 Servings

40 20 60

Ingredients

1-1/2 cups all-purpose flour
4-1/2 teaspoons sugar
3/4 cup cold butter
FILLING:
8 eggs, separated
2 cups sugar, divided
2/3 cup lemon juice
3 tablespoons grated lemon peel
1 tablespoon unflavored gelatin
1/2 cup plus 2 tablespoons cold water, divided
1/2 teaspoon cream of tartar
TOPPING:
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 cup flaked coconut
1 tablespoon grated orange peel

Directions

In a small bowl, combine the flour and sugar. Cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack.
For filling, in a large heavy saucepan, combine egg yolks, 1 cup sugar, lemon juice and peel. Sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Add to the egg yolk mixture. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat; cool completely.
In another large saucepan, combine egg whites, cream of tartar, and remaining sugar and water. Cook over low heat, beating with a hand mixer on low speed until mixture reaches 160°. Pour into a large bowl; beat on high until soft peaks form. Gently fold into yolk mixture. Spread over crust.
For topping, in a small bowl, beat the cream and confectioners' sugar until soft peaks form; spread over filling. Combine coconut and orange peel; sprinkle over top. Cover and chill for 4 hours or overnight. Refrigerate leftovers. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 344 calories, 19 g fat (11 g saturated fat), 150 mg cholesterol, 141 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Lemon Icebox Dessert in Country June/July 2003, p49