Lemon Crunch Dessert
By
Goldie Barnhart
@LUVBKG
8
Blue Ribbon Recipe
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.
The Test Kitchen
Ingredients
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CRUST
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45small gingersnap cookies, about 2 cups
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5 Tbspbutter or margarine at room temperature
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LEMON MOUSSE
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2 pkglemon gelatin, 3 oz. each
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1 1/2 cboiling water
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1 ptlemon sherbet, slightly softened
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1container low-fat lemon yogurt, 8 oz.
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2 cthawed frozen whipped topping
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1 ptfresh strawberries, hulled and rinsed cut into 1/4 in. slices
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TOPPING
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3 Tbspsliced almonds
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2 tspgranulated sugar
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1/4 creserved crumb mixture
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FOR GARNISH
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10whole strawberries and lemon slices
How to Make Lemon Crunch Dessert
- Have a 9 1/2 or 10-inch pie plate ready.
- NOTE: 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.