Easy Frozen Lemon Dessert: Individual Pots or One Pan
Indulge in a refreshingly cool and creamy Frozen Lemon Dessert with an unbelievably smooth, velvet-like texture - which is why my mom called this dish "Frozen Lemon Velvet." This no-bake treat offers the flexibility to be served in elegant individual pots de crème, ramekins, or frozen in one pan for ultimate ease.
Note that the completed dish needs to be frozen overnight.
Servings: 8 to 10 pots de crème (or ramekins)
Calories: 278kcal
Equipment
- 1 8-inch springform pan in place of pots
Ingredients
- 6 ounces evaporated milk whole milk
- 3/4 cup graham cracker crumbs
- 1/3 cup salted butter melted
- 8 ounces cream cheese softened and cut into 1-inch squares
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- Fresh berries Peach Sauce, or Strawberry Topping
Instructions
- Butter 10 pots de crème or ramekins. (I recommend 4 to 6-ounce size.)
- Place evaporated milk in a metal bowl and freeze about 1 hour.
- In a small mixing bowl, combine the graham cracker crumbs with the melted butter. Set aside 3 tablespoons; lightly press the remaining crumbs into the bottom of the prepared pots. Don’t press it down too hard, as then it freezes too firm.
- In a large mixing bowl, beat together the cream cheese, sugar, lemon zest, and lemon juice with an electric mixer until smooth.
- Remove evaporated milk from freezer and, leaving in the same metal bowl, beat with an electric mixer on high until stiff peaks form.
- Fold into cheese mixture and then spoon on top of graham crackers, dividing evenly between pots. Sprinkle tops with the remaining 3 tablespoons of graham cracker mixture. Freeze overnight.
- Serve with fresh berries, Peach Sauce or Strawberry topping.
Notes
Gluten free: Use Pamela’s Gluten Free Golden Graham Crackers; process in a food processor until crumbs. Reduce butter to 2 1/2 tablespoons.
Make ahead: Can be made up to 1 month ahead and kept frozen.
Tip on lemon flavor: If your fresh lemons seem a bit bland (i.e., not adding a vibrant taste), add a drop or two of lemon extract.
Variation in a single pan: Butter an 8-inch baking dish (springform or cake pan work well). Set aside 3 tablespoons of the graham cracker mixture; press remaining crumbs into the bottom of the prepared dish. Pour evaporated milk-cream cheese mixture onto crust; smooth top so it’s even. Sprinkle top with remaining 3 tablespoons of graham cracker mixture. Freeze overnight, up to 1 month.
Nutrition
Calories: 278kcal | Carbohydrates: 22g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 224mg | Potassium: 121mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 668IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 0.4mg