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Lemon Icebox Dessert Recipe

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This recipe for Lemon Icebox Dessert, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leah Keysor


1 1/2 c. flour
4 tsp. sugar
3/4 c. cold butter

8 eggs, separated
1 1/2 c. sugar, divided
2/3 c. lemon juice
3 Tbsp. grated lemon peel
1 Tbsp. unflavored gelatin
1/2 c. plus 2 Tbsp. cold water, divided
1/2 tsp. cream of tarter

1 c. heavy whipping cream
1 Tbsp. powdered sugar
1 c. flaked coconut
1 Tbsp. grated orange peel (optional)

Preheat oven to 350.

In a bowl, combine flour and sugar. Cut in butter until crumbly. Press into a greased 13 x 9 x 2 inch baking dish. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack.

In a heavy saucepan, combine egg yolks, 3/4 cup sugar, lemon juice, and peel. Sprinkle gelatin over 1/2 cup cold 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 heat; cool completely.

In another 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 mixing bowl; beat on high until soft peaks form. Gently fold into yolk mixture. Spread over crust.

In a mixing bowl, beat the cream and powdered sugar until soft peaks form; spread over filling.
Combine coconut and optional orange peel; sprinkle over top. Cover and chill for 4 hours or overnight. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
12-16 servings




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