π Lemon Icebox Pudding Recipe π
Name: Lemon Icebox Pudding
Cook Time: 3 minutes
Prep Time: 20 minutes
Total Time: 23 minutes
Servings: 10
Description:
Transport yourself back to the 1970s when Prudential employees enjoyed the perks of a free lunch, complete with this delightful and popular Lemon Icebox Pudding dessert. π°οΈπ½οΈ
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 can | evaporated milk |
| 1 packet | unflavored gelatin |
| 2 | eggs |
| 1/3 cup | sugar |
| 6 tbsp | lemon juice |
| 2 | lemons, rind of |
| 1/2 cup | butter |
| For the crust: | |
| 2 cups | cookie crumbs |
| 1 cup | chopped nuts |
| 1/2 cup | melted butter |
Instructions:
-
Chill evaporated milk: Place the can of evaporated milk in the refrigerator for several hours to chill.
-
Prepare gelatin: In a small bowl, sprinkle the gelatin over 1/3 cup of cold water. Let it sit for 5 minutes to soften.
-
Prepare lemon mixture:
- In the top of a double boiler, beat the egg yolks and sugar until very light and fluffy.
- Add the lemon juice and continue to beat until well combined.
-
Cook lemon mixture:
- Place the double boiler over boiling water and cook the mixture, stirring constantly, until it thickens. This usually takes about 2-3 minutes.
- Once thickened, add the grated rind of the lemons to the mixture. Stir well to incorporate.
-
Incorporate gelatin:
- Stir the softened gelatin into the lemon mixture until it is completely dissolved.
- Allow the mixture to cool until it reaches a syrupy consistency.
-
Whip egg whites:
- In a separate bowl, beat the egg whites until they form stiff peaks.
-
Combine lemon and egg whites:
- Gently fold the beaten egg whites into the cooled lemon-gelatin mixture. Be careful not to deflate the egg whites.
-
Whip chilled milk:
- Take the chilled evaporated milk out of the refrigerator and whip it until it becomes light and fluffy.
-
Combine all:
- Gently fold the whipped milk into the lemon mixture. This creates a light and airy texture.
-
Prepare the crust:
- In a separate bowl, combine the cookie crumbs, chopped nuts, and melted butter. Mix until well combined.
-
Assemble:
- Sprinkle 1/3 of the cookie crumb mixture into the bottom of an 8-inch square pan. Press down lightly to form a crust.
- Spoon half of the lemon mixture over the crust, spreading it evenly.
- Repeat with another layer of cookie crumbs, followed by the remaining lemon mixture.
- Finish with the final 1/3 of the cookie crumb mixture on top.
-
Chill:
- Cover the pan with plastic wrap and place it in the refrigerator to chill for at least a few hours or until firm.
-
Serve:
- Once the Lemon Icebox Pudding has set, cut it into squares and serve chilled. π¨π
Tips:
- For added zing, garnish with a twist of lemon zest on top.
- This dessert tastes best when chilled overnight, allowing the flavors to meld together.
- You can also try variations by using lime juice or orange juice instead of lemon for a citrusy twist!
Enjoy your trip down memory lane with this classic Lemon Icebox Pudding recipe! π°οΈβ¨
