Lemon Icebox Dessert Recipe
Lemon Icebox Dessert Recipe photo by Taste of Home

Lemon Icebox Dessert Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min. + cooling
MAKES: 12-16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Lemon Icebox Dessert in Country June/July 2003, p49

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.

Sweet White Wine

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

Reviews for Lemon Icebox Dessert

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MY REVIEW
Reviewed Aug. 25, 2010

"Rather involved production to make this dessert, but it's worth it! Just think, this is the way our mothers and grandmothers had to make things."

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