Frozen Lemon Dessert Recipe

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Lots of lemony flavor is packed into the refreshingly simple dessert. Try making it with pink lemonade concentrate and red food coloring. —Janet Briggs
TOTAL TIME: Prep: 20 min. + freezing
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 6 servings


  • 3/4 cup graham cracker crumbs
  • 2 tablespoons plus 2 teaspoons butter, melted
  • 2 tablespoons sugar
  • 1/3 cup thawed lemonade concentrate
  • 2 drops yellow food coloring, optional
  • 1 cup vanilla ice cream, softened
  • 1-3/4 cups whipped topping
  • Grated lemon peel, optional

Nutritional Facts

1 serving (1 piece) equals 237 calories, 12 g fat (8 g saturated fat), 23 mg cholesterol, 133 mg sodium, 30 g carbohydrate, trace fiber, 2 g protein.


  1. In a small bowl, combine the cracker crumbs, butter and sugar; blend well. Press onto the bottom and 1 in. up the sides of a greased 6-in. springform pan. Place on a baking sheet. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack.
  2. For filling, in a large bowl, beat lemonade concentrate and food coloring if desired for 30 seconds. Gradually blend in ice cream. Fold in whipped topping. Spoon into crust. Freeze until firm, about 2 hours.
  3. Remove from freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove side of pan. Garnish with lemon peel if desired. Yield: 6 servings.
Originally published as Frozen Lemon Dessert in Test Kitchen Favorites 2004 2005, p240

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Feb. 21, 2012

"Awful - didn't care for it at all"

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