Lemon Loaf Freeze
Serves 8-10. This is a recipe Toni Kinchen shared with me, and it’s in both of my cookbooks. I like to have it in the freezer in the summertime. It’s a tart and refreshing lemon dessert and a breeze to make. Do allow sufficient time for the dessert to freeze.
Vanilla wafers or gingersnaps, for lining the pan (place cookies close together. Crushed cookies for garnish if desired. I prefer it with just cookies)
1 (14-ounce) can sweetened condensed milk
¾ cup fresh lemon juice
1 tablespoon lemon zest
1 (12-ounce) container frozen whipped topping, thawed
1. Line a 9-by-5-inch loaf pan with foil or plastic film, smoothing out as much as possible and allowing some to hang over the sides. This is to help remove the frozen dessert from the pan once it’s firm.
2. Arrange vanilla wafers or gingersnaps (round side facing pan) in bottom and partially up sides of loaf pan. It’s a little tricky because they want to fall over. Once you have the bottom and one row up the sides lined with cookies, the filling will hold the cookies in place.
3. In separate bowl, combine condensed milk, lemon juice and lemon zest. Stir until mixture thickens slightly. Gently fold in the thawed whipped topping until well mixed.
4. Carefully spoon into prepared pan. Freeze at least 3 hours or until firm. Slice and serve partially frozen.
Note: A lemon garnish can hide any imperfection.