Lemon Ginger Icebox Dessert

Name: Lemon Ginger Icebox Dessert
Prep time: 45 min
Total time: 8 h 10 min
Yield: 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

This refreshing dessert has a spiced bar layered with lemon mousse.

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45 min

Prep Time

08 hrs 10 min

Total Time

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

How to make

STEP 1

Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
STEP 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.
STEP 3

Press dough into prepared pan. Bake 12-16 minutes or until golden brown. Cool completely. Cut crosswise into 3 equal sections.
STEP 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.
STEP 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.
STEP 6

Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir into cooled lemon mixture.
STEP 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.
STEP 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.

550 Calories

40 Fat (g)

195 Cholesterol (mg)

340 Sodium (mg)

44 Carbohydrates (g)

1 Dietary Fiber

5 Protein (g)

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