Lemon Lime Dessert Recipe

5 3 4
Lemon Lime Dessert Recipe
Lemon Lime Dessert Recipe photo by Taste of Home
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Lemon Lime Dessert Recipe

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5 3 4
Publisher Photo
This make-ahead treat offers a wonderfully refreshing blend of citrus flavors. Topped with a smooth lemon sauce, it's the perfect ending to any meal. Using an electric mixer makes it easy to combine the lime sherbet and vanilla ice cream.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + freezing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + freezing

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 14 tablespoons butter, melted ,.divided
  • 1-1/4 cups sugar, divided
  • 1/2 gallon vanilla ice cream, softened
  • 1 quart lime sherbet, softened
  • 2 eggs, lightly beaten
  • 1/4 cup lemon juice

Directions

In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13-in. x 9-in. dish; freeze until firm. In a large bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm.
In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Cover and refrigerate until cool.
Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months.
Just before serving, remove from the freezer and cut into squares. Yield: 12-15 servings.
Originally published as Lemon Lime Dessert in Quick Cooking November/December 2003 , p31

Nutritional Facts

1 piece: 401 calories, 21g fat (12g saturated fat), 90mg cholesterol, 242mg sodium, 52g carbohydrate (40g sugars, 0 fiber), 4g protein.

  • 1-1/2 cups graham cracker crumbs
  • 14 tablespoons butter, melted ,.divided
  • 1-1/4 cups sugar, divided
  • 1/2 gallon vanilla ice cream, softened
  • 1 quart lime sherbet, softened
  • 2 eggs, lightly beaten
  • 1/4 cup lemon juice
  1. In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13-in. x 9-in. dish; freeze until firm. In a large bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm.
  2. In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Cover and refrigerate until cool.
  3. Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months.
  4. Just before serving, remove from the freezer and cut into squares. Yield: 12-15 servings.
Originally published as Lemon Lime Dessert in Quick Cooking November/December 2003 , p31

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Reviews forLemon Lime Dessert

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LeslieKfarrell User ID: 6639675 52443
Reviewed Apr. 12, 2012

"Great summer BBQ treat. I'm looking forward to another summer season"

MY REVIEW
tablefor4 User ID: 5285576 56919
Reviewed Aug. 4, 2010

"So cool and refreshing. Perfect for a large summer get together and you don't even have to turn on the oven!"

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azsparkle User ID: 3860631 142664
Reviewed Apr. 20, 2010

"Yummy, refreshing, easy for a crowd. Everyone wanted the recipe."

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