Iced Lemon Cream With Raspberry Sauce Recipe

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Iced Lemon Cream with Raspberry Sauce

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


1Line 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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