• 8 servings

This Recipe was made with

Frosty Lemon Frosty Lemon


  • 1 1/2 cups crushed Archway Iced Lemonade Cookies
  • 1/4 cup butter, melted
  • 3 eggs, separated
  • 1 can (14-ounce) sweetened condensed milk
  • Grated zest of 1 lemon
  • 1/2 cup plus 1/2 teaspoon fresh lemon juice
  • 3 tablespoons sugar


  1. Preheat oven to 325º.
  2. In small bowl, combine cookie crumbs and melted butter.
  3. Press into bottom of an 8-inch springform pan.
  4. In medium bowl, beat egg yolks and sweetened condensed milk for about 3 minutes or until very thick and creamy.
  5. Slowly add the lemon zest and 1/2 cup lemon juice; beat for another 3 minutes.
  6. Pour mixture over crust; set the pan on a baking sheet.
  7. Bake for 30-35 minutes or until knife blade inserted in center comes out clean.
  8. Remove tart from oven; increase temperature to 375º.
  9. In large bowl, beat egg whites and remaining 1/2 teaspoon lemon juice on high speed until soft peaks form.
  10. Gradually add sugar and beat until glossy peaks form. Spread meringue over hot tart, spreading to edges of the pan.
  11. Bake 10-13 minutes or until meringue puffs and browns.
  12. Cool at room temperature for 1 hour.
  13. Run a hot knife blade around the edge of the pan; remove the outer ring.
  14. Refrigerate tart for at least 2 hours before serving.