Best 2 Italian Lemon Frozen Dessert Recipes

LIMONCELLO TIRAMISU

Steps:

• In a large bowl using a handheld mixer, cream together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice and zest of one lemon. Set aside.
• In another bowl using a handheld mixer, cream together the heavy whipping cream and powdered sugar until mixture thickens into peaks.
• Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
• To make the soak, bring sugar and the juice and zest of three lemons to a boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat and pour in ⅓ cup limoncello.
• To assemble, take the ladyfingers and dip them in the soak mixture, allowing them to soak up the liquid until softened but not mushy. Repeat with half of the ladyfingers laying them to fit in the bottom of the baking pan, cutting to fit if necessary.
• Gently scoop on half of the mascarpone mixture and spread over the ladyfingers. Repeat the layers with the remaining soaked ladyfingers, ending with the other half of the mascarpone filling.
• To make the drizzle, thin out ¼ cup of lemon curd with either a tablespoon of limoncello, or remaining soak. Whisk and then carefully drizzle over top of the tiramisu.
• Cover and refrigerate for at least 4 hours or up to a day before serving.

FROZEN LEMON DESSERT

Steps:

• Lightly grease an 8" pan.
• Melt butter and add graham wafer crumbs.
• Mix and press most of the crumbs in the bottom of the pan reserving a couple of tablespoons for later.
• Combine in a sauce pan a 1/2 cup sugar, 2 egg yolks and lemon juice.
• Cook over medium heat stirring constantly until thickened. Add a tablespoon of lemon zest (optional but great).
• Cool.
• Beat 2 egg whites to form stiff peaks.
• Gradually add 1/4 cup sugar and beat until stiff.
• Fold meringue into cooled custard together with 1 1/4 cups of whipping cream whipped.
• Turn into prepared pan.
• Sprinkle reserved crumbs and freeze until firm.
• Serve frozen.
• Keeps well in freezer.