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Italian Lemon Frozen Dessert

Lemon fans will favor the flavor of this refreshing dessert. I sometimes top individual servings with fresh berries.—Sally Sibthorpe, Shelby Township, Michigan
  • Total Time
    Prep: 20 min. + cooling Cook: 20 min. + freezing
  • Makes
    8 servings


  • 5 large eggs
  • 1 cup sugar
  • 1 cup ricotta cheese
  • 1/2 cup plus 3 tablespoons butter, melted, divided
  • 1 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 1-1/2 cups heavy whipping cream
  • 1 cup amaretti cookie crumbs


  • In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and zest. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Transfer to a large bowl; cool completely.
  • Line a 9x5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight.
  • Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices.
Nutrition Facts
1 slice: 567 calories, 40g fat (23g saturated fat), 247mg cholesterol, 215mg sodium, 45g carbohydrate (41g sugars, 1g fiber), 10g protein.

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