Frozen Lemon Bars
Light, tart, and oh-so creamy, these frozen Limoneira® lemon bars are a warm weather delicacy that you’ll find yourself craving year-round. It begins with a graham cracker crust, then a mix of lemon curd, meringue, and whipped cream for a dessert bar like no other.
Course Dessert
Cuisine American
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup golden brown sugar
- 5 tablespoons butter melted
Filling
- 6 egg yolks
- 3/4 cup granulated sugar
- 2 large Limoneira® lemons zest & juice
- 4 egg whites
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Crust
Combine the graham cracker crumbs and 1/4 cup golden sugar in a bowl, and stir with a fork to blend. Set aside about 2 tablespoons of the mixture in a small bowl for now.
Stir in the melted butter. The mixture should be fairly thick; you can add more graham cracker crust or melted butter to adjust.
Press the mixture into the bottom of a 9" x 13" baking dish.
Filling
Beat the egg yolks lightly and add to a double boiler over a medium heat.
Stir in the sugar, lemon juice and zest, and heat until thickened, stirring constantly. Let it get to just before it boils, but not the boiling point.
Remove from the heat and allow it to cool to room temperature.
In a bowl, beat the heavy cream with the granulated sugar and vanilla extract until peaks form.
In a separate bowl, beat the egg whites until stiff peaks form.
Now, you'll carefully combine the lemon curd with the whipped cream first, then the beaten egg whites last. Fold the mixture over until thoroughly blended, but gently to avoid deflating the batter.
Pour carefully over the graham cracker crumb crust.
Sprinkle the 2 tablespoons of graham cracker crust you reserved on top.
Cover with plastic wrap or foil, and freeze overnight.