Everyone loves a nice, sweet, yet tart lemon dessert. This Frozen Lemon Squares Dessert recipe is sure to be a crowd pleaser no matter where you take it. Easy lemon dessert recipes like this one are a nice option to make when you just want a light flavoured dessert. Sometimes chocolate desserts can be a bit heavy to eat after a big dinner, which is why lemon dessert recipes are so great. There are so many different lemon varieties that you can choose from to make your lemon desserts too. The Mayer Lemon is probably one of the more popular types of lemon in North America, but there are other lemon varieties like the Ponderosa, the Femminello, and the Avon. There are actually 50 different lemon varieties from all over the world. Some have a slightly sweeter taste than others too. Meyer lemons are great lemons to use for dessert recipes as they are one of the sweeter varieties that is a cross between a lemon and an orange.


1 1/2 cups graham crumbs
1/4 cup butter, at room temperature

Lemon Filling:
1/4 cup granulated sugar
2 egg yolks
1/3 cup lemon juice
1 tablespoon grated lemon rind
2 egg whites
1/4 cup granulated sugar
1 1/2 cups heavy cream

Optional, lemon slices


Preheat oven to 350F.

Grease an 8×8 inch springform pan lightly with butter.
In a small bowl, mix together the graham crumbs and softened butter to form a crumble mixture.
Place the crumb mixture into the springform pan and pat down with your fingertips.
Place into the preheated oven and bake for 10-12 minutes.
Remove and place onto a cooling rack.
Cool to room temperature, then place into the freezer for 10 minutes.

Place a glass or metal mixing bowl into the freezer to chill.This will be used for the whipping cream.
In a saucepan combine the sugar, egg yolks, lemon juice and lemon rind. Cook over medium heat and stir constantly until the mixture has thickened. Watch it does not scorch.
Remove from heat and let cool completely.
In a clean mixing bowl, beat the egg whites with an electric mixer until stiff moist peaks form.
Gradually beat in the sugar and beat until stiff and shiny.
Pour the heavy cream into the chilled mixing bowl, using an electric mixer beat the heavy cream until firm peaks form.
Fold the cooled lemon mixture into the egg white mixture …

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