Calling all lemon lovers, cool off with a no-bake, easy and refreshing dessert for the lazy days of summer! Equal parts light, creamy, sweet and tart, it comes together in 15 minutes; the hardest part is waiting for it to set up in the freezer!
Yikes. . . is it hot where you are?
We’re in the mid-90s this week with the humidity pushing the heat index into the triple digits. I have to confess summer is not my favorite season. As I can’t bring myself to turn on the oven, a no-bake frozen dessert and a little slice of happy is called for!
Lemon Freeze is a retro dessert that’s gotten a makeover; swapping egg whites for whipped cream and eggs yolks for lemon curd.
The filling is a combination of lemon curd, lemon zest and juice, sweetened condensed milk and whipped cream, resulting in a light, mousse-like texture that’s sweet, tart and creamy!
It has a hands-on time of 15 minutes, requiring an 8 hour stint in the freezer before cutting,
so you need to plan ahead, but it’s definitely worth the wait!
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Here are the ingredients you’ll need:
🍋 For the crust:
1 cup graham cracker crumbs
1/4 cup (2 oz.) salted butter, melted (use unsalted if you prefer, I like salted for this)
3 Tbsp. granulated sugar
🍋 For the filling:
1 1/2 cups heavy whipping cream
1 (14 oz.) can sweetened condensed milk
1/2 cup lemon curd*
2 tsp. lemon zest plus 2/3 cup lemon juice (from 3 – 4 large lemons)
Pinch of salt
2 Tbsp. graham cracker crumbs, for topping
🍋 Optional topping:
Sweetened whipped cream, lemon wedge
Tiptree Lemon Curd, 11 Ounce Jar
4.5 out of 5 stars with 12,045 global ratings
For easy removal and cutting into squares, spray your pan with nonstick spray
(to hold your paper in place)
then line your pan with parchment paper that extends over the edge of the pan.
To prepare the crust, stir together graham cracker crumbs, melted butter,
and granulated sugar until evenly combined.
Press into an even layer in prepared 9 x 9 pan (I used the back of a measuring cup).
Place crust in freezer while preparing the filling.
To prepare filling:
In a large bowl, whip cold heavy cream until it reaches soft peaks; set aside.
In another large bowl, whisk together sweetened condensed milk, lemon curd,
lemon zest, juice, and salt until smooth.
Gently fold the whipped cream into the filling so you don’t deflate the air you’ve just incorporated.
Spread mixture into prepared pan.
Sprinkle top with 2 tablespoons of graham cracker crumbs;
cover and freeze 8 hours or until firm.
When firm, lift from pan using edges of parchment paper and transfer to a cutting board.
Cut into 12 – 16 slices while frozen for easy cutting.
Note: This dessert softens quickly!
I like to cut into squares and return to the freezer until ready to serve. Serve on a chilled plate with chilled forks for a refreshing treat on a hot summer day!
Top with sweetened whipped cream and lemon wedge if desired.
🍋 Sweetened whipped cream:
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer).
When it starts to thicken, add the sugar and vanilla and continue to beat until firm.
Don’t overbeat or you’ll make butter!
Place whipped cream in a piping bag fitted with an open star tip.
I used a 1M open star tip to pipe whipped cream
and added a quarter lemon slice to top the squares.
* Use leftover lemon curd from your jar to enjoy with Lemon-Blueberry Scones,
make Mini Flower Tartlets, or eat it out of the jar with a spoon. 😊
Serving Tray / Cookie Sheet, HomeGoods, Similar HERE
Little Slice of Happy Stamped Server / TheTalkingTeaspoon, Etsy (no affliation :)
Refreshing No-Bake Lemon Freeze Dessert
Equipment
- 9 x 9 pan
- parchment paper
- mixer
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 1/4 cup salted butter, melted (2 oz. or 1/2 stick)
- 3 Tbsp. granulated sugar
Filling:
- 1 1/2 cups cold heavy whipping cream
- 1 14 oz. can sweetened condensed milk
- 1/2 cup lemon curd
- 2 tsp. lemon zest
- 2/3 cup lemon juice from 3 – 4 large lemons
- Pinch salt
- 2 Tbsp. graham cracker crumbs for topping
Optional topping:
- Sweetened whipped cream
- lemon wedges or lemon peel
Sweetened Whipped Cream
- 1 cup cold heavy whipping cream
- 1 Tbsp. sugar
- 1 tsp. pure vanilla extract
Instructions
Prepare pan:
- Spray a 9-inch baking pan or dish with nonstick spray. Line pan with parchment paper with the paper edges hanging over ends of pan.
Prepare crust:
- In a medium bowl, stir together graham cracker crumbs, melted butter, and granulated sugar until evenly combined. Press into an even layer in prepared pan. Place in freezer while preparing the filling.
Whip the cream:
- In a large bowl, whip heavy cream until it reaches soft peaks.
Make filling:
- In another large bowl, whisk together sweetened condensed milk, lemon curd, lemon zest, lemon juice, and salt until smooth. Gently fold whipped cream into the filling so you don’t deflate the air you’ve just incorporated. Spread mixture into prepared pan.
Freeze dessert:
- Sprinkle top with graham cracker crumbs. Cover and freeze 8 hours or until firm.
- When firm, remove from pan by lifting edges of parchment paper and transferring to cutting board. Cut into 12 - 16 squares.
- Garnish squares with additional sweetened whipped cream and lemon wedge or peel if desired. Serve immediately or return to freezer.
Sweetened Whipped Cream
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat or you’ll make butter.
Notes
- Zest lemons before juicing.
- Place bowl and beaters or whisk in fridge or freezer briefly to chill for faster whipping of cream.
- This dessert softens quickly at room temperature, so serve and enjoy immediately after cutting. To prepare ahead, cut into squares and garnish and return to freezer until ready to serve.
- Especially refreshing served with a chilled fork on a chilled plate on a hot summer day!
- Store leftovers in a sealed container in the freezer up to 3 months.
More cool and refreshing treats for lemon lovers:
Lemon Lovers No-Churn Ice Cream
No ice cream maker required to make this creamy and citrusy ice cream!
Freezer Lemonade Pie with Gingersnap Crust
Put your freezer to work instead of the oven, and cool off with this frosty no-bake dessert! Equal parts creamy and tart, with frozen lemonade imparting a concentrated lemony flavor, this easy pie features a gingersnap cookie crust. You’ll also find alternative no-bake cookie crust options.
Stay cool! ♥
Thank you for your visit, sharing with:
Metamorphosis Monday
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Mary, this recipe is just what I need for these hot days here in northwest Georgia! This looks so refreshing and glad to have something in the freezer to pull out for guests, or myself!!
Can’t wait to try! I really like the no churn ice cream recipes too.
Thanks so much for sharing.
Mary, your recipe reminds me of my Mother’s lemon ice box pie…perfect for this hot weather. It reached 100 yesterday and I don’t have any idea the heat index. We desperately need rain! Daily watering the garden does not give the same benefits as a good soaking rain. Stay in, stay cool!
Happy Monday Mary. This looks so yummy and pretty to serve too. We have been breaking records up here in Illinois for heat. We need some rain but until that happens this desert sounds like a nice treat. Hopefully this week we will get some rain and it will cool things down. Have a wonderful new week. Hugs. Kris
Mary this looks so good. I am making it for my weekly Bible Study ladies. It looks so refreshing and I don’t want to turn on the oven. thanks and stay cool.
Mary, such a refreshing dessert for these hot days.anything lemon is yummy in my book. Thanks for sharing. Happy new week.
Oh Mary, I’m drooling, I could eat this for breakfast!
Jenna
Looks and sounds delicious! Thanks Mary! Clara❤️
I’m hating this heat, but I love lemons and this dessert looks fabulous! I like your tip of cutting them and freezing that way. Cute server with the imprint, too.
Perfect in the heat of summer!
Oh, thank you Mary!!! I was visiting Kitty’s latest post with her stuffed strawberries patriotic treats and now this.
I know now exactly what I am bringing to the pool party we’re invited to this weekend. YUM they look so good my mouth is watering. Sure appreciate the inspiration!!!! Happy summer.
I love anything lemon and this is perfect for our hot days of summer. Refreshing! Thank you for sharing.
Happy Tuesday!
Now that looks like a cool refreshing summer treat, Mary! This is certainly not my favorite season either and I’m not looking forward to July and August. Thank you for sharing this updated lemon 🍋 recipe for us to enjoy. Stay cool 😎
Mary, we live with triple digits much of the summer. Just grateful we have AC, but even with that we plan our day carefully. I will definitely be making this delicious delight! I love any and everything lemon! This looks so easy and tasty. Thanks for sharing. Stay cool!
I am allergic to lemon. Could I make it with lime?
Yes, it would be great with lime!