Iced Lemon Cream with Raspberry Sauce

Iced Lemon Cream With Raspberry Sauce

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Lynnda Cloutier


Renny Darling


★★★★★ 1 vote



  • ·
    2 pkg. lady fingers, split in half, 12 count each (note: the ladyfingers should be cut in half again. this is a low dessert.)
  • ·
    1 cup whipping cream
  • ·
    1 cup half and half
  • ·
    4 t. lemon juice
  • ·
    1/2 lemon, finely grated, remove any large pieces of membrane
  • ·
    1 cup sugar

How to Make Iced Lemon Cream with Raspberry Sauce


  1. Line an 8 inch springform pan by criss crossing 2 strips of plastic wrap,
    extending 4 inches beyond the edge of the pan. Don't worry if it is a little
    wrinkled for it will not show. Now, line the bottom and sides of the pan with
    lady fingers, attaching with a smidge of butter.In a bowl, put remaining
    ingredients and stir until sugar is dissolved, about 1 minute. Pour this into
    the prepared pan,cover with plastic wrap and freeze until firm. Remove form
    freezer about 10 minutes before serving, peel off plastic wrap and put on lovely
    platter. To serve, cut into thin wedges and spoon a little raspberry sauce on
    top. Serves 10 to 12.
    Raspberry Sauce:
    1 pkg. frozen raspberries in syrup, defrosted, 10 oz
    1 T. lemon juice
    Simply stir ingredients together until blended. Store in refrigerator until
    ready to serve.
    Lemon cream can be divided between 12 paper lined muffin cups and frozen until
    firm. To serve, remove paper liners and place in lovely stemmed glass. Spoon a
    little raspberry sauce on top.
    Source: Renny Darling

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