• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Instant Pot Recipe Guide! download now!

FREE 5 Instant Pot Meals in 5 Minutes E Course!


Thank you for subscribing!


Your Homebased Mom

  • About
  • Latest
  • Contact
NEW! Watch on youtube!

Your Homebased Mom

Leigh Anne Wilkes

  • Recipes
    • Course
      • Appetizers
      • Beverages
      • Bread
      • Breakfast and Brunch
      • Dessert
        • Bars and Brownies
        • Cake
        • Candy and Treats
        • Cookies
        • Ice Cream
        • Pie
      • Main Dishes
      • Salads
      • Sandwiches and Burgers
      • Sauces and Dressings
      • Side Dishes
      • Soup
    • Cooking Method
      • Crock Pot
      • Grilling
      • Instant Pot
      • One Pan
      • Oven
      • Quick and Easy
      • Recipes for Two
    • Ingredients
      • Beef
      • Eggs
      • Pasta
      • Pork
      • Poultry
        • Chicken
        • Turkey
      • Seafood
      • Vegetarian
      • Gluten Free
    • Cuisine
      • American
      • Asian
      • European
      • Indian
      • Italian
      • Mediterranean
      • Mexican
    • Holiday
      • New Year’s Eve
      • Valentine’s Day
      • St. Patrick’s Day
      • Easter
      • 4th of July
      • Halloween
      • Thanksgiving
      • Christmas
  • Travel
    • Europe
    • United States
      • New York City
      • Portland
    • What To Wear
  • Life
    • Home
    • Party Ideas
    • Empty Nesters
    • Church
      • Activity Day
      • Relief Society
    • Organizational Tips
    • Recommended Reads
  • New? Start Here
  • Subscribe for weekly recipes

    FREE 5 Instant Pot Meals in 5 Minutes E Course!


    Thank you for subscribing!


Recipe Finder

  • Course
    • Appetizers
    • Beverages
    • Bread
    • Breakfast and Brunch
    • Dessert
    • Main Dishes
    • Salads
    • Sandwiches and Burgers
    • Sauces and Dressings
    • Side Dishes
    • Soup
  • Cooking Method
    • Oven
    • Crock Pot
    • Grilling
    • Instant Pot
    • One Pan
    • Quick and Easy
  • Ingredients
    • Beef
    • Eggs
    • Pasta
    • Pork
    • Poultry
    • Seafood
    • Vegetarian
    • Gluten Free
  • Cuisine
    • American
    • Asian
    • European
    • Indian
    • Italian
    • Mediterranean
    • Mexican
  • Holiday
    • New Year’s Eve
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
Home / Latest Posts / Recipes / Course / Dessert / Frozen Lemon Dessert

Frozen Lemon Dessert

Jump to Recipe Share
Share on:
By: Leigh Anne WilkesPosted: 3/10/21Updated: 6/27/25

This post may contain affiliate links. Please see disclosure policy here.

slices of frozen lemon dessert on a cake stand

This Frozen Lemon Dessert is a nice light, very refreshing dessert and comes together quickly and easily.

slices of frozen lemon dessertt

My love affair with lemon has pretty much been a life long one. At least as far back as I can remember.  

This recipe may just be the reason for my life long lemon love affair.  It is the first lemon dessert I remember eating. The recipe came from my Grandma Zola and has been in my recipe collection for decades.  Each time I enjoy this dessert it reminds me of my Grandmother.

Frozen Lemon Dessert

The Best Way to Crush Cookies

This dessert is made with a base of crushed Vanilla Wafers. You could also use graham crackers if you prefer.

You can crush the cookies several different ways.

Blender Method. Place them in a blender and pulse until fine crumbs form. You can also do this in a food processor.

crushed vanilla wafers in bottom of pan

By Hand Method. If you don’t have a blender or food processor, place the cookies in a zippered gallon food storage bag, zip close and then uses a rolling pin to crush the cookies. You won’t get as fine a crumb this way but it still works.

Frozen Lemon Dessert

How to Make Frozen Lemon Dessert

  • Mix together yolks, sugar and lemon juice in a pan and stir over low heat until thick. Approx. 4-5 minutes
  • Remove from heat and cool.
cooked lemon curd in pan
  • Beat egg whites until stiff and fold into cooled, cooked mixture.
  • Whip cream and fold into above mixture
folding whipped cream into pan
  • Spread 2/3 of the vanilla wafer crumbs over bottom of an ungreased 8 x 8 or 9 x 9 pan.
  • Pour in lemon mixture
lemon dessert in pan
  • Sprinkle with remaining crumbs.
  • Freeze for 3-4 hours or until ready to serve.

It is the perfect dessert for a warm spring or summer day and would be a lovely dessert to serve for Easter dinner or brunch.

Can I Double This Recipe?

The only downside to this recipe is that it only makes an 8 x 8 pan full but you can easily double it and use a 9 x 13 if you need to feed more people.

Frozen Lemon Dessert

How Long Will it Last In The Freezer?

Stored in an airtight container this dessert will last for several weeks, just make sure it doesn’t get freezer burn.

Frozen Lemon Dessert

For other lemon goodness check out these recipes:

  • Lemon Ice Cream
  • Lemon Meringue Pie
  • Delicious Lemon Angel Pie
  • Lemon Oatmeal Cookies
  • Perfect Lemon Cupcakes

For all my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Be sure and follow  me over on You Tube for weekly cooking demos.

Frozen Lemon Bars Recipe

4.74 from 15 votes
squares of frozen lemon dessert

Frozen Lemon Dessert

Recipe From: Leigh Anne Wilkes
This Frozen Lemon Dessert is a nice light, very refreshing dessert and comes together quickly and easily.
serves: 9 servings
Prep:15 minutes minutes
Cook:0 minutes minutes
Freeze:3 hours hours
Total:3 hours hours 15 minutes minutes
Rate Recipe

Ingredients

  • 3 eggs separate yolks and whites
  • 1/2 cup sugar
  • 3 Tbsp fresh lemon juice
  • 1 cup heavy whipping cream
  • 1/2 cup vanilla wafers crushed

Instructions

  • Mix together yolks, sugar and lemon juice in a pan and stir over low heat until thick. Approx. 4-5 minutes
  • Remove from heat and cool.
  • Beat egg whites until stiff and fold into cooked mixture.
  • Whip cream and fold into above mixture
  • Spread 2/3 of the vanilla wafer crumbs over bottom of an ungreased 8 x 8 or 9 x 9 pan.
  • Pour in lemon mixture
  • Sprinkle with remaining crumbs.
  • Freeze

Recommended Products

Baking Dish (8×8)
Measuring Cups
Mini Food Processor

Nutrition Facts:

Calories: 185kcal (9%) Carbohydrates: 17g (6%) Protein: 3g (6%) Fat: 12g (18%) Saturated Fat: 7g (44%) Cholesterol: 91mg (30%) Sodium: 56mg (2%) Potassium: 50mg (1%) Fiber: 1g (4%) Sugar: 13g (14%) Vitamin A: 468IU (9%) Vitamin C: 2mg (2%) Calcium: 25mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
squares of frozen lemon dessert
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
Tag on Insta! Leave a Rating
slices of frozen lemon dessert on a cake stand
Previous Post
Root Beer Float Cookies
Next Post
Chocolate Lasagna

Reader Interactions

4.74 from 15 votes (12 ratings without comment)

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




  1. Sadie says

    Posted on 4/5 at 8:23 am

    Excellent! This is a delicious, make-ahead dessert, and perfect after a heavy meal. I followed the recipe for the most part, but used 1/4 cup lemon juice and added lemon zest to the custard. Another change was to gradually add 1/4 cup sugar when whipping the egg whites. Instead of vanilla crumbs I made a gingersnap crust in an 8-inch springform pan. The filling came up to the top of the pan. The finishing touch was a mixed berry coulis drizzled over the slices when plating. The filling softens quickly so there’s no need to take the dessert out of the freezer until ready to serve.

    Reply
  2. Iris Othrow says

    Posted on 4/9 at 12:42 pm

    My mother made this and I have been making it since 1957 when I got it from her. The only difference is her recipe called for 1/4 cup lemon juice and I believe a couple of teaspoons of grated lemon zest. Always delicious and a light dessert for after an Easter dinner.

    Reply
  3. JLo says

    Posted on 3/29 at 8:00 pm

    I am going dairy, sugar and gluten free these days but my mom makes this dessert at least once a year at get-togethers and it’s my favorite!

    I’m wondering if you or anyone has any ideas for how to substitute something dairy free for the whipping cream? Something healthier like monk fruit or coconut/maple sugar for the sugar? and, a gluten free item similar to the vanilla wafers?

    Any ideas are much appreciated. I’m very new to this stuff.

    Reply
    • Elena says

      Posted on 12/24 at 7:40 pm

      I do keto so I switch out ingredients to make it fit my diet. So I’m sugar free, and I don’t use flour. I’ve made my own nilla wafers using this recipe, I got from someone else’s website for a banana pudding that was keto friendly for me. This is the wafer/cookie recipe post.

      For the cookie layer: sometimes I double this.. As needed

      2 tbsp Butter softened
      1 tsp Vanilla Extract
      1 egg
      1/2 cup Super Fine Almond Flour
      1 tsp Baking Powder
      1/4 cup Confectioners Erythritol

      Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or use a silicone baking mat.
      In a large bowl, combine the butter, vanilla, and egg with an electric mixer. Next, add in the Erythritol, Almond flour and baking powder and mix well.
      Once this mixture is well combined, spread it into an even layer approximately 8″ x 16″ on the prepared baking sheet. (Don’t spend a ton of time making this perfect, once it is done baking it will be cut apart anyway. (Once removed from oven I cut into squares with pizza cutter, when still soft, will crisp up after cooled.)
      Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and set aside to cool. Use squares as is or crumble squares to make crumbs.

      Reply
    • Rosie says

      Posted on 3/26 at 1:05 pm

      Kinnikinnick makes GFvanilla wafers. I can’t use heavy whipping cream either, I’ll substitute Lite cool whip for that part.

      Reply
  4. Donna says

    Posted on 6/7 at 7:52 am

    Just found your recipe and I would like to use it in my Skills for Independent Living II class.
    It’s perfect to use during the Egg unit. The recipe includes several of my learning objectives like-
    separating eggs, eggs as a thickener, cooking eggs on low heat, and beating egg whites. Can’t wait to see how they do. Thanks!

    Reply
    • Leigh Anne says

      Posted on 6/12 at 7:15 am

      Glad you found the recipe and it sounds like it is perfect for your class.

      Reply
  5. CamiCakes says

    Posted on 5/28 at 2:39 pm

    Do you think this would work as a pie? I was trying to find a recipe to use as a pie or ice cream cake with lemons. Hubby loves lemon and his birthday is soon. Also, we try to go gluten free as much as possible because we feel better that way. So I planned to use gluten free ginger snaps for the crust. Any input is appreciated! Many thanks!

    Reply
    • Leigh Anne says

      Posted on 5/28 at 3:07 pm

      I think it would totally work as a pie! Enjoy.

      Reply
Older Comments
Newer Comments

Primary Sidebar

Seasonal Posts

two cones with malted milk ice cream on them

Malted Milk Ice Cream

hand holding a s'mores ice cream cone

S’mores ice Cream

hand holding a chocolate ice cream cone

Chocolate Ice Cream Recipe

dish of blueberry ice cream

Fresh Blueberry Ice Cream

Most Popular Posts

crock pot tri tip roast

Slow Cooker Tri Tip

chicken cooked in the microwave

How to Cook Chicken in the Microwave

baked riblets

Easy Oven Baked Riblets

Lemon Oatmeal Cookies

Lemon Oatmeal Cookies

Opens in a new window Opens an external site Opens an external site in a new window

Trending Now

overhead shot of cinnamon rolls

One Hour Cinnamon Rolls

plate of smashed potatoes and a fork

Crispy Smashed Potatoes

overhead shot of bowl of almond chicken

Almond Chicken

baked riblets

Easy Oven Baked Riblets

No knead bread in a pan

Instant Pot Bread

Tomato tart pieces

Easy Tomato Tart

spoon full of mac and cheese

Crock Pot Mac and Cheese

Almond Torte

  • Crock Pot
  • Instant Pot
  • Chicken
  • Breakfast
  • Appetizers
  • Bread
  • Salad
  • Dessert

Order my Cookbook, Holiday Slow Cooker!

Buy Now!
Back to Top
  • About
  • Privacy Policy
  • Disclosure
  • Contact
© 2013–2025 Leigh Anne Wilkes Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.