FROZEN LEMON CREAM
(layered with graham cracker crumbs)
1 (12 oz.) can evaporated milk, thoroughly chilled
3/4 cup sugar
3 tbsp. lemon juice
Grated rind of 1 lemon
12 graham crackers
Beat evaporated milk until stiff. Slowly add sugar; then lemon juice and rind; beat until very stiff.
Crush graham crackers into crumbs. Put half of crumbs in bottom of 9 x 9 inch pan. Pour in lemon mixture. Add remaining crumbs on top. Cover tightly and freeze until ready to serve.
LEMON MOUSSE
(using graham cracker crumbs)
12 graham crackers, finely crushed
1 (12 oz.) can evaporated milk
1 cup sugar
2 lemons
1 tbsp. grated lemon peel, finely grated
Chill milk in freezer until slivers of ice are formed; turn into cold bowl and whip until very thick. Add lemon juice, peel, and sugar; beat thoroughly.
Cover bottom of buttered 9x9x2 pan with graham cracker crumbs. Pour whipped mixture on top of crumbs. Freeze, covered. May garnish top with graham cracker crumbs or finely chopped pecans.
LEMON MOUSSE
(using vanilla wafer crumbs)
1 (12 oz.) can evaporated milk
1 cup sugar
Juice of 3 lemons
Grated rind of 1 lemon
2 cups vanilla wafers, crumbled, divided use
Place milk in bowl in freezer until milk starts to freeze. Remove and whip until stiff. Gradually add sugar, continue whipping, add lemon and rind.
Line bottom of 9x13 inch pan with 1 3/4 cups vanilla wafer crumbs. Pour milk mixture over crumbs. Sprinkle with remaining 1/4 cup crumbs.
Freeze. Cut into squares and serve. To freeze for a long period, wrap in freezer wrap.
FROZEN LEMON REFRIGERATOR CAKE
1 (12 oz.) can evaporated milk
1/4 box vanilla wafers, crushed (reserve some for garnishing top)
1 cup sugar
1(3 oz.) pkg. lemon Jello
1 1/2 cups boiling water
1 lemon, juice and grated peel
Place the can of evaporated milk in the freezer for about 2 hours (until partly frozen).
Cover the bottom of a loaf pan with crushed vanilla wafers; set aside.
Add the sugar to the lemon Jello and cover with the boiling water. When the mixture has dissolved, add the lemon juice and grated peel. Cool, but do not allow to become firm.
Whip the can of partly frozen evaporated milk and add the cooled Jello mixture. Pour into the prepared loaf pan. Top with additional crushed vanilla wafers and freeze for several hours. Cut into slices and serve while still partly frozen.
LEMON SPONGE CAKE
Makes 12 servings
"This is a WWII recipe and low in calories - more sugar may added if desired."
1 (3 oz.) pkg. lemon Jello*
1 1/2 cups boiling water
1/2 cup sugar
5 tbsp. lemon juice*
1 lemon rind, grated*
1 (12 oz.) can evaporated milk, very well chilled**
2 cups vanilla wafer crumbs
Dissolve gelatin in boiling water; add sugar, lemon juice and grated rind of lemon. Put in refrigerator until partially set.
Whip cold evaporated milk until light and stiff. Beat gelatin and fold into whipped milk; set aside.
Sprinkle wafer crumbs in bottom of pan, reserving some for top. Pour the gelatin mixture over crumbs; sprinkle top with reserved crumbs and refrigerate or freeze.
*Orange Jello, orange juice and orange rind may be substituted.
**If possible put milk in refrigerator overnight. If not, put in freezer section for a short while, milk must be very cold.
LEMON DELIGHT
(using graham cracker crumbs)
1 (12 oz.) can evaporated milk (very well chilled)
1 cup sugar
6 tsp. real lemon juice
1 (3 oz.) pkg. lemon Jello (made with one cup boiling water)
2 graham cracker crusts
Pour cold milk in large bowl and whip until double in size. Gradually add sugar and beat. Then add lemon juice and continue to beat.
Add cooled Jello to the mixture and beat until thoroughly mixed. Pour into crusts and freeze.
Remove about 10 minutes before ready to eat. Can also be put in long container and cut in squares.
Source: Old collection from community cookbooks, sources unknown
Hi Johnnie,
If none of these 'ring a bell' let us know and we'll keep looking!
Happy Cooking,
Betsy |