Lemon freeze is an old fashioned icebox treat that came from my grandma.

The tang of the fresh lemon combined with the sweetened condensed milk and mellowed by the whipped cream layer makes the perfect treat for a hot summer day.

Another plus, you won't have to turn on your oven and it will come together in about 10 minutes.

Just make sure you make it in advance because it does need time to freeze.

LEMON FREEZE RECIPE (AN EASY MAKE AHEAD DESSERT)

 

Update 9-19-23: This was originally shared on 8-11-14. It has been updated to include step-by-step video, new pictures and instructions. The recipe remains the same.

A few years ago, I put together a cookbook of Grandma's most remembered recipes.

Lemon freeze was everyone's favorite. We've changed the recipe only slightly. It used to call for 2 eggs. These days we know the dangers of raw eggs, so we don't include them. My mom tells me it tastes just the same as it did when grandma used to make it.

 

INGREDIENTS NEEDED FOR LEMON FREEZE

• sweetened condensed milk
• graham crackers, crushed
• lemons
• heavy cream
• pinch of salt
• sugar (optional - Grandma didn't add sugar. I like to sweeten the cream a bit)

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HELPFUL KITCHEN TOOLS

• juice reamer 
• rolling pin (optional, I use it to crush the graham crackers)
  
• 8X8 baking pan
• lemon zester 
• mini mesh strainer

HOW TO MAKE LEMON FREEZE

Begin by crushing the graham crackers. I stick them in a zip top bag and run a rolling pin over them until they are crumbled. 


Place the majority of the graham cracker crumbs in the bottom of a 8 X 8 baking pan. Reserve some for the top. 
 

(If you don't have an 8 X 8 pan, you could use a regular pie pan instead)

I have thought that making an actual graham cracker crust would be yummy, but I haven't tried it.  It would add just a little bit more time to making it. But I think it would be tasty. 


The next step is optional. Zest the lemons. I used the zest to sprinkle on top of the dessert. You could also add it into the lemon layer if desired. 

When zesting, it's easiest to zest the whole lemon, meaning don't cut it up yet. Also, make sure to only zest the yellow layer. Don't go too deep into the white part of the peel because it has a bitter taste. A zesting tool is super helpful for this.

In a small bowl add a can of sweetened condensed milk.

Now it's time to extract the lemon juice from the lemons. Simply cut lemons in half and then squeeze the juice out. A juice reamer is handy to get every last drop of fresh lemon juice.

I like to juice the lemons right over the bowl, using a small strainer to catch the seeds.

 

Now mix together the condensed milk and the lemon juice. 

Place the lemon mixture on top of the graham cracker crust. 

Pro tip: Since the graham crackers are loosely placed in the bottom of the pan, spreading the lemon filling can be a little trick. I like to add the filling in small dollops, covering as much of the crumbs as possible. Then gently spread it to cover. 

The next layer is whipped cream. Add the heavy whipping cream to a bowl, add a pinch of salt and whip until thick. 

 I like to add 2 tablespoons of sugar to sweeten the cream. Grandma never did this. Depending on your sweet tooth, you can add a bit of sugar.

 Carefully spread the whipped cream over the lemon layer. 

 

Lastly, sprinkle with graham cracker crumbs and lemon zest (if desired).

You can see from some of my original pictures, that I went really heavy on the crumbs. This time, I did more of a sprinkle. The consensus in my family was that more crumbs on top is better!

Then cover with plastic wrap and place in the freezer for at least 6 hours.

 

For a beautiful presentation, you can cup up lemon slices and add a little lemon wedge to the top of each piece. 
Most people I know probably wouldn't eat the lemon, so it would just be to make it look fancy.

 

Lemon freeze should be kept in the freezer until you're ready to eat it. Store leftovers in the freezer. 

I hope you enjoy this vintage recipe! It's one of my favorites. 
 
 

If you love lemon desserts, you've got to try my lemon bars! They're seriously amazing! I'm also a big fan of these lemon curd cookies and of course lemon meringue pie.






Do you have any favorite recipes that were passed down to you? 

MORE VINTAGE RECIPES FROM GRANDMA

• Effie's Sugar Cookies
• Ginger Snaps
• O' Henry Bars 
• Pie Crust
• Grandma's Rolls
• Chicken Noodle Soup
• Monkey Bread
• Hot Fudge Sauce
• Cinnamon Rolls
• Best Ever Sugar Cookies
• Chocolate Chip Cookies
• Cheesy Corn Chowder
• Tapioca Pudding

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