lemon crunch dessert
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
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.
prep time
1 Hr 45 Min
cook time
method
Stove Top
yield
10 serving(s)
Ingredients
- CRUST
- 45 - small gingersnap cookies, about 2 cups
- 5 tablespoons butter or margarine at room temperature
- LEMON MOUSSE
- 2 packages lemon gelatin, 3 oz. each
- 1 1/2 cups boiling water
- 1 pint lemon sherbet, slightly softened
- 1 - container low-fat lemon yogurt, 8 oz.
- 2 cups thawed frozen whipped topping
- 1 pint fresh strawberries, hulled and rinsed cut into 1/4 in. slices
- TOPPING
- 3 tablespoons sliced almonds
- 2 teaspoons granulated sugar
- 1/4 cup reserved crumb mixture
- FOR GARNISH
- 10 - whole strawberries and lemon slices
How To Make lemon crunch dessert
-
Step 1Have a 9 1/2 or 10-inch pie plate ready.
-
Step 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. -
Step 3Press remaining crumb mixture in bottom and up the sides. Refrigerate for at least 30 minutes or until crust is firm.
-
Step 4Meanwhile, make the mousse. In a large bowl, dissolve gelatin in boiling water.
-
Step 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.
-
Step 6Spread slightly less than half the mixture over the crust. Top with sliced strawberries.
-
Step 7Then add remaining mousse mixture, mounding slightly in center. Refrigerate up to 2 days at this point.
-
Step 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.
-
Step 9Before serving sprinkle on top of pie and garnish with fanned strawberries and lemon slices.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes