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

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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
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


  • 1-1/2 cups all-purpose flour
  • 4-1/2 teaspoons sugar
  • 3/4 cup cold butter
  • 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
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 cup sweetened shredded coconut
  • 1 tablespoon grated orange peel

Nutritional Facts

1 piece: 344 calories, 19g fat (11g saturated fat), 150mg cholesterol, 141mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 5g protein.


  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

Sweet White Wine

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

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Trilby Yost User ID: 5195621 44072
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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