Real Recipes From Real Home Cooks ®

lemon freeze

Recipe by
Tatevik Khrimyan

Another gem I found in "Everyday grain-free gourmet" cookbook. I love how light this dessert is, and it's very satisfying when I want something sweet and cold.

yield 8 serving(s)
cook time 30 Min
method Bake

Ingredients For lemon freeze

  • 1 1/2 c
    almond flour
  • 3 Tbsp
    unsalted butter at room temperature
  • 2 Tbsp
  • 1 pinch
    baking soda
  • 1/4 tsp
  • 3 lg
    egg yolks, reserve whites
  • 1/4 c
  • 1/4 c
    freshly squeezed lemon juice
  • 3 lg
    egg whites, beaten stiff
  • 1/2 c
    yogurt, homemade from whole milk

How To Make lemon freeze

  • 1
    Preheat the oven to 325F.
  • 2
    Mix all the crust ingredients in a bowl using a fork and then your hands, until dough comes together in a ball.
  • 3
    Flatten the dough into a disk.
  • 4
    Lift the removable base from a 9 or 10-inch flan pan and cover it with a piece of parchment paper cut to fit. Place the flattened dough onto the parchment paper.
  • 5
    Cover with a piece of plastic wrap and roll the dough out to the edges of the parchment paper.
  • 6
    Return the base with the rolled-out dough on the flan ring and, with your fingers, gently press the edges of the dough about a 1/4 inch or so up the sides of the pan.
  • 7
    Bake until lightly browned, about 5-7 minutes. Let cool.
  • 8
  • 9
    Whisk together the egg yolks, honey, and lemon juice in a double boiler or in a glass bowl sitting above a pot of boiling water. Cook the mixture until it turns from thin, frothy and bright yellow to thick, creamy, and butter-colored consistency, about 10-15 minutes.
  • 10
    Remove from the hear and let cool at room temperature. To speed up the process, place the glass bowl in a larger bowl with ice.
  • 11
    Beat the egg whites until stiff.
  • 12
    Gently fold the yogurt into the cooled lemon mixture.
  • 13
    Gently fold in the beaten egg whites.
  • 14
    Pour the entire mixture into the cooled crust and freeze.
  • 15
    Remove from the freezer and let stand in the refrigerator for about 20 minutes before serving.