Memorial Day always gets skipped over in my family. May is a really busy month for us- between Sam and I’s immediate families, we have four birthdays! Add in the end of school, graduations, and the start of vacation season, and we are usually just too busy to even think about doing anything for Memorial Day. But when my mom pulled this old recipe out of her recipe box, I knew I had to make it for the holiday! This lemon shiver is a custard-like dessert that is sure to be a hit at your neighborhood barbecue.
My mom has recently been going through her hundreds (and hundreds and hundreds) of recipe cards, cookbooks, and magazine tear-outs. She has been trying all of her old, unused recipes and deciding whether or not to toss or keep them. I’m grateful for this project because without it I never would have been introduced to lemon shiver! Don’t you just love her antique egg beater that I got to use in this recipe?
My mom has no idea when or where she got the recipe. It’s just handwritten on a 3×5 card. What initially drew her to the recipe was how simple it is. Just mix your ingredients, freeze until mushy, mix again, and freeze until hardened. Although the freezing process takes a few hours, the prep only takes about ten minutes.
Can you tell yet from reading this blog that easy is my favorite thing? No one wants to slave away in the kitchen all day, especially this time of year when the weather is so beautiful! That’s what makes this the perfect Memorial Day recipe- no oven, easy prep, and the perfect refreshing treat for a sunny afternoon.
The recipe starts with eggs, and then you add your sugars. Although there is a lot of sweetener, the final product isn’t overly sweet. The cream and milk give the shiver a creamy consistency. The lemon and orange juices give the dish just the right amount of “zing.” Altogether, the ingredients combine to create a cool, smooth summer treat.
Be sure to whip yourself up a batch of lemon shiver and enjoy it with friends this Memorial Day weekend. The dessert may be sweet, but the company you share it with makes it all the sweeter.
- 2 eggs
- 1/2 cup sugar
- 1/4 cup corn syrup
- 1 tsp lemon zest
- Juice of 1 lemon
- Juice of 1 orange
- 1 cup heavy cream
- 1/2 cup milk
- Beat eggs with a hand mixer until thickened and lemon colored.
- Mix in sugar and corn syrup.
- Add lemon zest, lemon and orange juices, cream, and milk. Beat thoroughly.
- Pour into a pie pan or 8x8 baking dish. Freeze until mushy, approximately one hour to one and a half hours.
- Remove from freezer and beat again using an egg beater.
- Freeze until solid, about another two hours.
- To make this recipe lactose free, substitute whole fat coconut milk for cream and use lactose free milk in place of the regular milk. I'm sure rice milk would work too, although I haven't tried this method myself. If you try it with rice milk, tell me how it works in the comments.
The egg beater and pie tin I used when making this recipe are both antiques, but I’ve found comparable products for you below.
*Disclaimer: This post contains affiliate links. This means that, should you choose to purchase the content advertised on this page, I get a small kickback at no additional cost to you. But you will get a HUGE “thanks!” from me!*