McPhersonSentinel - McPherson, KS
  • What's for dinner: Lemon lime dessert

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  • Ingredients
    • 1-1/2 cups graham cracker crumbs
    • 14 tablespoons butter, melted, divided
    • 1-1/4 cups sugar, divided
    • 1/2 gallon vanilla ice cream, softened
    • 1 quart lime sherbet, softened
    • 2 eggs, lightly beaten
    • 1/4 cup lemon juice
    • In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13-in. x 9-in. dish; freeze until firm. In a large bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm.
    • In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Cover and refrigerate until cool.
    • Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months.
    • Just before serving, remove from the freezer and cut into squares. Yield: 12-15 servings.
    Nutrition facts
    1 serving (1 piece) equals 401 calories, 21 g fat (12 g saturated fat), 90 mg cholesterol, 242 mg sodium, 52 g carbohydrate, trace fiber, 4 g protein.
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