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
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
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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.
- Crust: 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.
- Press remaining crumb mixture in bottom and up the sides. Refrigerate for at least 30 minutes or until crust is firm.
- Meanwhile, make the mousse. In a large bowl, dissolve gelatin in boiling water.
- Stir 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.
- Spread slightly less than half the mixture over the crust. Top with sliced strawberries.
- Then add remaining mousse mixture, mounding slightly in center. Refrigerate up to 2 days at this point.
- Topping: 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.
- Before serving sprinkle on top of pie and garnish with fanned strawberries and lemon slices.
- 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.
