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home > recipes > dessert > magic lemon ice box dessert
This recipe was a childhood favorite in our home. Many a fight broke out between three boys over who got extra portions. I haven't had it in a few years (since mom last made it for me) and decided to try making it. It's a great summer dessert - light and tart. You'll want seconds. Magic Lemon Ice Box Dessert Ingredients 1 Cup vanilla wafer cookie crumbs (about 16 cookies) 6 tablespoons sugar 2 tablespoons margarine, melted 2 eggs, separated 1 (15oz) can sweetened, condensed milk 1 tablespoon grated lemon peel (or 1/4 tsp lemon extract) 1/2 Cup lemon juice 1/4 teaspoon almond extract Directions Combine cookie crumbs, 2 tablespoons sugar and melted butter. Press into bottom of 8 inch square pan. Beat egg yolks till thick. Add condensed milk. Stir in lemon juice and almond flavoring till thick. Beat egg whites (with clean beater) till they stand in peaks, gradually adding 4 tablespoons sugar. Continue beating till mixture stands in firm, glossy peaks. Fold beaten egg whites into lemon mixture. Pour mix into crumb lined pan. Freeze, covered with aluminum foil, till firm, about 4 to 6 hours. Serve with whipped cream. (I didn't have lemon peel or extract on hand so I just used a little over 1/2 Cup lemon juice. Didn't have the almond extract and substituted Amaretto. Turned out good.) John Taylor Southeast Missouri When in danger, or in doubt, run in circles, scream and shout!

Magic Lemon Ice Box Dessert


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(posted July 10, 1996)

This recipe was a childhood favorite in our home. Many a fight broke out between three boys over who got extra portions. I haven't had it in a few years (since mom last made it for me) and decided to try making it. It's a great summer dessert -
light and tart. You'll want seconds.


Magic
Lemon Ice Box Dessert


Ingredients
1 Cup
vanilla wafer cookie crumbs (about 16 cookies)
6 tablespoons
sugar
2 tablespoons
margarine, melted
2
eggs, separated
1 (15oz) can sweetened,
condensed
milk
1 tablespoon grated
lemon peel (or 1/4 tsp lemon extract)
1/2 Cup
lemon juice
1/4 teaspoon
almond extract

Directions
Combine cookie crumbs, 2 tablespoons sugar and melted butter. Press into bottom of 8 inch square pan. Beat egg yolks till thick. Add condensed
milk. Stir in lemon juice and almond flavoring till thick. Beat egg whites (with clean beater) till they stand in peaks, gradually adding 4 tablespoons sugar. Continue beating till mixture stands in firm, glossy peaks. Fold beaten egg whites into lemon mixture. Pour mix into crumb lined pan. Freeze, covered with aluminum foil, till firm, about 4 to 6 hours. Serve with whipped cream.

(I didn't have
lemon peel or extract on hand so I just used a little over 1/2 Cup lemon juice. Didn't have the
almond extract and substituted Amaretto. Turned out good.)

John Taylor
Southeast Missouri

When in danger, or in doubt, run in circles, scream and shout!


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