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Lemon Icebox Dessert

 Lemon Icebox Dessert
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
12-16 ServingsPrep: 40 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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

2 of 2

Lemon Icebox Dessert (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.