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Ingredients: 1 1/2 Cup(s) gingersnap cookies; finely crushed -1 1 27/625 Ounce(s) sugar 1 1/2 Cup(s) heavy cream 1/16 Gallon(s) whole milk 4 Teaspoon(s) grated lemon peel 217/10000 Ounce(s) salt 6 egg yolks 10 2/3 Tablespoon(s) lemon juice Directions: Special equipment: an instant-read thermometer; an ice cream maker Garnish: lemon slices Make crust: Preheat oven to 350F. Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack. Make ice cream: Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180F on thermometer, 3 to 5 minutes (do not let boil). Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker. Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours. About 20 minutes before serving, put pie in refrigerator to soften. Cooks' notes: Ice cream can be made 2 days ahead of assembling pie. Soften in refrigerator about 30 minutes before spreading in crust. Assembled pie can be frozen up to 3 days. Contributor: Gourmet June 2003
Check some related videos Similar recipes: Mrs. field's lemon poppy seed cookies Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a gr Lemon chicken with noodles Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Meanwhile place the chicken breasts between sheets of was paper and pound lightly with a mallet to an even thickness. In a small shallow container 1-2-3 lemon pie Pour into ready made graham cracker pie crust. Grilled pesto-stuffed chicken with lemon butter Run fingers between skin and flesh of breast to make a pocket, being careful not to tear or remove skin. Stuff 1 tablespoon of pesto sauce into each pocket. Secure with toothpicks if necessary. Heat butter and lemon juice in a small saucepan until butte Lemon oil Zest lemon into olive oil. Add tumeric and bring to a slight simmer. Remove from heat and cool. Lemon poppyseed cake Mix dry ingredients. Mix wet ingredients. Fold gently together. Pour into greased and floured 13 x 9 x 2 inch pan. Bake in preheated 350F oven for 1/2 hour or until toothpick comes clean. Lemon-butter glazed vegetables Bring a large saucepan of salted water to a boil over high heat. Add the carrots, reduce the heat to medium, and cook, covered, for 5 minutes. Add the cauliflower to the pan and continue to cook for 3 minutes. Add the broccoli and cook for 2-3 min Frozen cinnamon nut yogurt Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes. Freeze according to manufacturer's directions. Lemon carrots cook carrots in water, lemon juice, salt, pepper and butter for 10 minutes over low heat. mix the remaining lemon juice with cornstarch and pour over carrots. add the honey. simmer for 10 minutes Asparagus with toasted pine nuts & lemon vinaigrette Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving plat Perfect lemon bars 1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it. 2. Pulse flour, c Lemon sherbert 1. Beat yogurt cheese, sugar, lemon juice, and lemon peel together on low until smooth. 2. Fold whipped topping into yogurt cheese mixture. 3. Pour into 8x8" pan. 4. Freeze for 8 hours or overnight until firm. Frozen peach yogurt (all) Put peaches on cookie sheet in single layer and freeze until firm, about 5 hours. 15 minutes before serving, remove fruit from freezer. Insert metal blade and add peaches and sugar to work bowl. Pulse chop 8 times, then process until chopped fine, abo English lemon cake Cream butter and 1 cup sugar in a mixer bowl. Add eggs and mix well. Add dry ingredients and milk; mix until smooth. Pour into a 9X5X3-inch greased loaf pan. Bake at 350F degrees for 45 minutes to 1 hour. Combine lemon juice, 1/3 cup sugar, and le Lemon & banana whip 1. Finely grate rind of lemon and squeeze juice 2. Cut 6 slices from one banana and brush with lemon juice and put aside. 3. Mash remaining bananas well and then place in mixing bowl with the rind, juice, sugar, cream and yogurt. 4. Whisk together unt Blueberry lemon coffee cake Grease round pan, 9x1 1/2 inches. Beat egg slightly; stir in 2 cups bisquick, sugar, milk and lemon peel. Mix blueberries and 1/4 cup baking mix; fold into batter. Spread in pan. Bake 20-25 minutes or until golden brown. Cool 10 minutes; remove from pa Lemon soy marinade Combine, add meat and chill from 1 hour to overnight. Make enough for about one pound of meat. Creamy lemon-vanilla ricotta souffles Preheat the oven to 375. Lightly coat 4 ramekins with cooking spray. In a large bowl, whisk ricotta, egg yolks, 1 tablespoon of the sugar substitute, lemon zest, lemon extract and vanilla until combined. In another large bowl, with an electric mixer at h Frozen cherry terrine * The recipe calls for cherries in light syrup, but I don't see why you couldn't use water-packed cherries. (Trish) Line bottom and sides of 9 x 5-inch loaf pan with plastic wrap; set aside. Drain cherries, reserving syru Frozen graham custard Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled m Whipped sweet potatoes with nutmeg and lemon Cook sweet potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain well. Transfer to large bowl and puree in mixer or processor in batches. Return to pot. Mix in butter, molasses, 2 teaspoons lemon peel and 1 1/2 teaspoons nutm Lemon asparagus & carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold w Grilled lemon-parsley veal chops For veal: Whisk first 4 ingredients with 1/2 cup oil in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 Lancashire lemon fingers Put flour, sugar, butter, eggs and lemon rind in a bowl and beat until well blended. Spread onto a 12 by 8 inch swiss roll tin lined with baking parchment or greased greaseproof paper. Cook at 180 C for 15 minutes or until pale golden brown and springy Broiled alligator tail with lemon butter sauce LEMON BUTTER: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients, DON'T LET IT BOIL. Let heat through, then serve immediately. Yield: About 1/2 cup BROILED ALLIGATOR TAIL: Lay alligator slices on Frozen fruit freeze Combine all ingredents, stirring well, pour into 8" square baking pan. Freeze mixture until almost firm. Spoon mixture into large bowl, abd beat at medium speed of electric mixer until smooth and creamy. Spoon individual dessert dishes. Frozen amaretto zabagloine Puree nectarines to measure 2 cups. Combine sugar, half & hlaf and egg yolks in saucepan. Heat, beating constantly with wire whisk until slightly thickened and lemon-colored. Do not boil. Stir in nectarine puree and amaretto. Pour into iuce Lemon pickle relish Salt the lemon wedges on all sides and pack into a quart jar. Cover the jar and let stand for 4 to 5 days at room temperature. Add the garlic and pepper, mixing them through the lemons. Heat the oil in a saucepan until very hot and pour it over lemons. Le Broth cooked orzo with lemon and parsley Bring the stock to a boil. Add the pasta & cook until *al dente*. Drain & reserve the stock for future use. Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve immediately. Parmesan chicken fingers with lemon Cut chicken breasts into strips about 4" long and 1/2" wide. Dip each strip into beaten eggs, then into mixture of bread crumbs. In large skillet, melt half of butter and cook chicken in single layer till crisp, about 3 minutes each sid Baked fish with lemon pepper crust Preheat oven to 450F. In a bowl, combine the breadcrumbs, parsley, lemon pepper and salt. Dip the fish into the melted butter and coat both sides with the breadcrumb mixture. Place on a baking sheet and bake for 10-15 minutes or until the fish flakes eas Mrs. field's creamy lemon macadamia cookies 1. Preheat oven to 300 degrees F. 2. In a medium bowl combine flour, soda and salt. Mix well with wire whisk and set aside. 3. In a large bowl blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese, and mix to form Lemon herbal ice cream * leaves are measured by "hardpacking:" press down in the measuring cup with your fingers In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves. Lemon butter A dash of hot pepper sauce may be used instead of the cayenne. In 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. (Or, in small bowl with spoon, stir butter or margarine until creamy. Slowl Lemon spice tea * Stick cinnamon sould be broken up into small pieces. ~------------------------------------------------------------------------- In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minut Lemon almond madeleines In a bowl with an electric mixer beat the eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the almond extract and the zest. Sift the flour in 4 batches over the mixture, folding Caraway cabbage soup with lemon dill spaetzle STEP ONE: Prepare the Garnish-- Combine cabbage, onions, caraway seeds, diced tomatoes, carrots, and 1 teaspoon chopped dill. STEP TWO: Prepare the Spaetzle-- Sift flour and salt into bowl. Make a well in the center. Combine lukewarm milk and wate Old fashioned lemon ice cream SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine ingredients in a blender or food processor and process until smooth. Cover and refrigerate until rea "oreo" frozen dessert Crush the cookies. Stir in the melted margarine. Press the crumb crust into a 9" pie plate. Slice the ice cream. Place on the crust. Pour the fudge over. Frost with Cool Whip. Sprinkle more cookie crumbs over. Freeze. Remove from the f Broiled peaches w/frozen yogurt Halve and pit peaches, place, cut side up, in shallow baking dish. Spoon orange juice into hollows, sprinkle with sugar to taste. Broil for 3 to 5 minutes or until sugar is lightly caramelized. Transfer to serving dishes, top with scoop of frozen yogurt. Boneless lemon chicken ( ga chien don sot chanh ) Skin and trim the chicken breasts and coat lightly with the flour. Sift the remaining flour and cornflour into a bowl, add enough cold water to make a thick batter. Beat the egg whites to peaks and fold into the batter. Heat the deep oil. Coat the chick Pasta with lemon cream and prosciutto Melt butter in large nonstick skillet over medium heat. Add shallots and saut until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne Chiu chow lemon chicken ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third. Set aside. Toast the almonds in a 325 F oven until light golden, then set asid Lemon-coconut bars For crust: Preheat oven to 350F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump Lemon yogurt cake Grease a 9-inch tube pan. Preheat oven to 350F degrees. Sift flour, baking powder, baking soda, and salt onto wax paper. Beat butter and sugar in a large bowl with a mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time. Add Paprika lemon chicken - parpadelle prosc basil manchego Warm lemon-cumin chicken on pita bread salad Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight. Preheat oven to 400F. Combine remaining 6 tablespoons oil, 3 tables Lemon mace icing Mix all ingredients well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Frozen strawberry or cherry dessert (all) Whip together sour cream and sugar. Blend strawberries well with cream mixture and reserve. Line the bottom of an 8" square pan. Spread with strawberry mixture and freeze. Cream butter with sugar and add eggs, one at a time. Spread on frozen mix Rosemary lemon chicken Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375F for 30 minutes, remove cover and bake for another 20 minutes. This recipe is for chicken breasts that still have the bone in. If you use chicken