Frozen Lemon Torte
Indulge in the ultimate summertime treat with this Frozen Lemon Torte—a no-bake dessert that perfectly balances creamy sweetness and zesty citrus flair. Built on a buttery graham cracker crust, the torte features a luscious filling of whipped cream, sweetened condensed milk, fresh lemon juice, and aromatic lemon zest for a vibrant, tangy richness. Requiring just 25 minutes of hands-on prep time, this crowd-pleasing frozen delight is a hassle-free way to impress your guests. Serve it chilled, garnished with a swirl of whipped cream or a sprinkle of zest, and enjoy a refreshing dessert that's as beautiful as it is delicious. Perfect for warm-weather gatherings or an easy make-ahead treat, this Frozen Lemon Torte is destined to become a family favorite! Keywords: Frozen Lemon Torte, no-bake dessert, lemon dessert recipe, summer dessert ideas, citrus torte.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 stick unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 can sweetened condensed milk
- 1.5 cups heavy whipping cream
- 0.75 cup lemon juice (freshly squeezed)
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
Instructions
Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan or tart pan. Make sure the crust is evenly distributed. Place the pan in the freezer to chill while you prepare the filling.
In a large mixing bowl, combine the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until smooth and creamy.
In a separate bowl, use an electric mixer to whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the lemon mixture, being careful not to deflate the cream. Mix just until fully incorporated.
Pour the lemon filling into the chilled crust, spreading it evenly with a spatula. Smooth the top.
Cover the torte with plastic wrap or aluminum foil and freeze for at least 6 hours, preferably overnight, until fully set and firm.
Before serving, remove the torte from the springform pan. Let it sit at room temperature for about 5-10 minutes to make slicing easier.
Garnish with additional lemon zest or whipped cream, if desired. Slice and serve immediately.
Nutrition Facts
Calories |
4428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.5 g | 347% | |
| Saturated Fat | 158.0 g | 790% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 2071 mg | 90% | |
| Total Carbohydrate | 427.6 g | 155% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 300.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1272 mg | 98% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
