It was my turn to cook dessert for cooking club. I chose the Fresh Lemon Icebox Pie. The main reason I picked this one was that it is gluten-free. Plus there are only 4 ingredient must haves. I love a short shopping list. Here ya go! Oh, all of our recipes this time around come from Notably Nashville.
2 cups whipping cream
1cup sugar
1-2 tablespoons lemon zest
1/2 cup lemon juice
Combine the whipping cream and sugar in a large bowl and stir to mix well. Add the lemon juice and lemon zest. Spoon into a round pan and freeze, covered, for 3 hours or longer. Cut into wedges and serve. Garnish with lemon twist, whipped cream and raspberries. Serves 6-8.
***I doubled the recipe and put mine in a rectangular dish instead of a round pan.
Enjoy!
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