Lemon Ginger Icebox Dessert

Lemon Ginger Icebox Dessert
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This refreshing dessert has a spiced bar layered with lemon mousse.
45 min
Prep Time
8:10
Total Time
12 servings

Ingredients

Bar Layer

2/3 cup
sugar
1/2 cup
Land O Lakes® Butter, softened
1
large Land O Lakes® Egg
2 tablespoons
mild flavor molasses
1/2 teaspoon
vanilla
1 1/2 cups
all-purpose flour
1 teaspoon
ground cinnamon
3/4 teaspoon
ground ginger
1/2 teaspoon
baking soda
1/4 teaspoon
ground cloves
1/4 teaspoon
salt

Mousse Layer

1 cup
Land O Lakes® Butter
1 cup
sugar
2/3 cup
lemon juice
2 teaspoons
freshly grated lemon zest
4
large Land O Lakes® Eggs
1 teaspoon
vanilla
2 cups
Land O Lakes® Heavy Whipping Cream
 
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired

Directions

  1. Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
  2. Combine 2/3 cup sugar and 1/2 cup butter in bowl; beat at medium speed, scraping bowl often, until well mixed. Add egg, molasses and 1/2 teaspoon vanilla. Continue beating, scraping bowl often, until creamy. Add flour, cinnamon, ginger, baking soda, cloves and salt; beat at low speed, scraping bowl often, until well mixed.
  3. Press dough into prepared pan. Bake 12-16 minutes or until golden brown. Cool completely. Cut crosswise into 3 equal sections.
  4. Combine 1 cup butter, 1 cup sugar, lemon juice and lemon zest in 2-quart saucepan. Cook over medium heat, stirring occasionally, 2-4 minutes or until mixture just comes to a boil and butter is melted.
  5. Beat 4 eggs with whisk in bowl. Stir small amount of hot lemon mixture into eggs. Whisk egg mixture into remaining hot lemon mixture. Reduce heat to medium-low. Cook, stirring constantly, 4-6 minutes or until mixture reaches 160°F and is thick enough to coat back of metal spoon. Remove from heat; stir in 1 teaspoon vanilla. Refrigerate 2 hours or until completely cooled.
  6. Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir into cooled lemon mixture.
  7. Line 9x5-inch loaf pan with plastic food wrap, extending wrap over edges of pan. Spoon 1 1/3 cups lemon mixture into bottom. Place 1 bar layer over lemon mixture. Repeat layering, ending with lemon mixture. Cover; refrigerate at least 5 hours or overnight.
  8. Remove cover; place serving platter over loaf pan. Flip pan over to release dessert. Remove pan and plastic wrap. Decorate with whipped cream, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
550
Cholesterol
195mg
Carbohydrates
44g
Protein
5g
Fat
40g
Sodium
340mg
Dietary Fiber
1g

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