Frozen Lemon Dessert


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This zesty dessert is truly refreshing in the hot summer months.

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  • 1 3/4 C. finely crushed wheat cereal
  • 3 eggs, separated
  • 1/2 C. granulated sugar
  • 1 C. frozen whipped topping
  • 1 tsp. grated lemon rind
  • 1/2 C. lemon juice

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Grease a 9 inch square baking pan. Coat sides and bottom with crushed cereal. Beat egg whites until stiff; gradually beat in sugar. Beat until stiff peaks form and egg whites are glossy. Beat egg yolks until thick and lemon colored; fold into egg whites. Combine whipped topping and lemon juice and rind. Fold into meringue mixture. Spread over crust. Freeze.

Yield: 6 servings.

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