Lemon Crunch Dessert
By
Goldie Barnhart
@LUVBKG
8
Spring is coming and what's prettier than a yellow dessert that is scrumptious! Fresh and tangy and so lemony. This one will surprise you! Great for any holiday or summer event.
Blue Ribbon Recipe
Notes from the Test Kitchen:
This dessert is so light and airy, it's going to be real hard not to eat the whole pie at once. It's sweet, tangy, and bursting with lemon flavor. The gingersnap cookie crust and the ginger/almond topping add a nice crunch to the pie. It will be a favorite at your next party.
This dessert is so light and airy, it's going to be real hard not to eat the whole pie at once. It's sweet, tangy, and bursting with lemon flavor. The gingersnap cookie crust and the ginger/almond topping add a nice crunch to the pie. It will be a favorite at your next party.
Ingredients
- 45
- small gingersnap cookies, about 2 cups
- 5 Tbsp
- butter or margarine at room temperature
- 2 pkg
- lemon gelatin, 3 oz. each
- 1 1/2 c
- boiling water
- 1 pt
- lemon sherbet, slightly softened
- 1
- container low-fat lemon yogurt, 8 oz.
- 2 c
- thawed frozen whipped topping
- 1 pt
- fresh strawberries, hulled and rinsed cut into 1/4 in. slices
- 3 Tbsp
- sliced almonds
- 2 tsp
- granulated sugar
- 1/4 c
- reserved crumb mixture
- 10
- whole strawberries and lemon slices
CRUST
LEMON MOUSSE
TOPPING
FOR GARNISH
How to Make Lemon Crunch Dessert
- 1Have a 9 1/2 or 10-inch pie plate ready.
- 2Crust: Crush cookies in food processor until you have fine crumbs. Add softened butter until moist. Then save a 1/4 cup of the crumb mixture for topping.
- 3Press remaining crumb mixture in bottom and up the sides. Refrigerate for at least 30 minutes or until crust is firm.
- 4Meanwhile, make the mousse. In a large bowl, dissolve gelatin in boiling water.
- 5Stir in lemon sherbet until melted, then yogurt until blended. Refrigerate 15 minutes, stirring once or twice, or until mixture starts to set up and thick enough to hold its shape when dropped from a spoon. Gently stir in whipped topping until well blended.
- 6Spread slightly less than half the mixture over the crust. Top with sliced strawberries.
- 7Then add remaining mousse mixture, mounding slightly in center. Refrigerate up to 2 days at this point.
- 8Topping: Mix the reserved 1/4 cup crumb mixture, the almonds, and sugar in a small (preferably non-stick) pan. Stir constantly over med-low heat 2 to 3 minutes (watch carefully it may burn). Cool completely.
- 9Before serving sprinkle on top of pie and garnish with fanned strawberries and lemon slices.
- 10NOTE: I made this for Easter and decided to use a springform pan. It turned out great! It should be easier to cut this way than in a pie plate.
