Italian Lemon Frozen Dessert

Name: Italian Lemon Frozen Dessert
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 5 large Eggland's Best eggs; 1 cup sugar; 1 cup ricotta cheese; 1/2 cup plus 3 tablespoons butter, melted, divided; 1 cup lemon juice; 1 tablespoon grated lemon zest; 1-1/2 cups heavy whipping cream; 1 cup amaretti cookie crumbs

Lemon fans will favor the flavor of this refreshing dessert. I sometimes top individual servings with fresh berries.—Sally Sibthorpe, Shelby Township, Michigan

Ingredients

5 large Eggland's Best eggs
1 cup sugar
1 cup ricotta cheese
1/2 cup plus 3 tablespoons butter, melted, divided
1 cup lemon juice
1 tablespoon grated lemon zest
1-1/2 cups heavy whipping cream
1 cup amaretti cookie crumbs

Directions

In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and zest. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Transfer to a large bowl; cool completely.
Line a 9x5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight.
Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices.

Nutrition Facts

1 slice: 567 calories, 40g fat (23g saturated fat), 247mg cholesterol, 215mg sodium, 45g carbohydrate (41g sugars, 1g fiber), 10g protein.

Originally published as Lemon Ricotta Semifeddo in Holiday & Celebrations Cookbook 2009

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debstub

Jun 6, 2013

It looks fabulous but I can't possibly make it at 600 cal a slice! I would probably eat the whole "loaf" myself and have a heart attack on the spot!!