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Grandma’s Lemon Raspberry Sherbet Dessert

posted by Julie Evink on May 30, 2014

Grandma’s Lemon Raspberry Sherbet Dessert ~ Salty Crust Topped with Creamy Raspberry Filling and a Tart Lemon Topping!

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I’ve always said that the recipes that are handed down from generation to generation is truly the ones that I get excited for because you know they are crowd pleasers throuhg and through. You can’t really go wrong with them! I’ve gone through about all of my family’s recipes that are staples and now I’m officially moving onto my hub’s family. I mean that’s why I married him and all obviously. Well that and he’s a hottie. Right? Yup. Puke.

Anyways his family is full of amazing recipes too. I just love learning about their history and the memories that go with them because that honestly is half the fun for me. Then I cross my fingers, attempt the recipe, and hope it goes well because obviously their is a standard to live up to. A high, high standard.


I attended an evening bridal shower for Jason’s cousin’s soon to be bride. Confused yet? Just go with it was a bridal shower and someone that I’m sorta related to was getting married and all will be good. After that fun festivities of a few games and opening of presents we were treated to a delicious treat.

Wait, back up, presents. Can I just say I want to have another bridal shower? I mean that stuff that they get it awesome! I seriously considered keeping the present I bought. Those pans, man those pans, truly quality there. I sure hope they went to a loving home because they almost didn’t make it. Just saying….

If you want to send me some bridal presents I’m all down with that.

Anyways, back to the recipe since that’s why you came right?

 As we set down to our seats at the table with massive, gigantic pieces of this amazing Lemon Raspberry Sherbet Dessert the stories started flowing and I was touched by the smiles around the table. The story goes that the hub’s grandma made this recipe often and it was always in the same Tupperware container. In fact she made it so much that there were lines etched on the bottom of the container from cutting it each time. I mean that tells you right there it was well received every time she made it!

I can see why. The amazing crust has a salty flavor from the Ritz Crackers then it’s piled high with the ice cream and sherbet for a sweet touch. Then it’s topped with a tart lemon topping. I mean all those flavors melding together in your mouth is pretty much like heaven on earth. Perfect for the summertime when you need a refreshing treat to cool off with!

Grandma’s Lemon Raspberry Sherbet Dessert

Serves 15 pieces     adjust servings


  • 1 1/2 c. crushed Ritz crackers
  • 4 Tbsp sugar
  • 7 Tbsp butter, melted
  • 2 qt vanilla ice cream, softened
  • 1 qt raspberry sherbet, softened


  • 9 Tbsp butter
  • 1 1/2 c. sugar
  • 6 Tbsp lemon juice
  • 3 eggs, beaten


  1. In a medium sized bowl mix together cracker crumbs, sugar and butter; press into a 9 x 13 inch pan and place in freezer until froze.
  2. In a large bowl mix ice cream and sherbet until well combined. Spread over crust and freeze for a few hours.
  3. For the topping melt the butter in a saucepan then add sugar and lemon juice. Mix until combined.
  4. Beat eggs in medium size bowl. Add a small amount of the lemon mixture to the eggs and stir until combined. Gradually add the egg mixture to the hot filling. Heat this mixture over low heat, stirring continuously and cook until thickened. This will take about 10 minutes. If you cook it on a higher heat it may curdle. Cool completely.
  5. Spread over ice cream mixture and return to freezer.


Nutrition Facts
Serving Size 1 piece
Amount Per ServingAs Served
Calories 440kcal Calories from fat 207
% Daily Value
Total Fat 23g35%
Saturated Fat 14g70%
Transfat 1g
Cholesterol 96mg32%
Sodium 143mg6%
Carbohydrate 55g18%
Dietary Fiber 1g4%
Sugars 48g
Protein 5g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

 Looking for more treats to cool off with? 

White Chocolate Golden Oreo Frozen Dessert Pie ~ Easy, Frozen Dessert that doesn’t melt!

Ice Cream Cupcakes ~ Strawberry cupcakes topped with Ice Cream, Whipped Cream & Sprinkles!

Grasshopper Ice Cream Dessert ~ Light, Fluffy & Minty Ice Cream Dessert that is always a hit!

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  • Chloe @ foodlikecake

    That looks so good!

  • Jocelyn (Grandbaby Cakes)

    Oh this recipe is simply fantastic, perfect! Anything from grandma is!

    • Julie Evink

      Can’t go wrong with Grandma’s recipes!

  • Tanya Schroeder

    Are you sure this is grandma’s recipe??? My grandma never made it like this! I’m totally kidding, I never even met my grandparents. I love this! I wish I had this recipe in my family. So perfect for summer.

    • Julie Evink

      Haha smartie pants. It actually is!

  • Danielle

    YUM! I love a good homemade lemon curd, this sound awesome with the sherbet and cracker layer!

  • Julia

    Family recipes are the best! I can see why this sherbet dessert is a treasured favourite!

    • Julie Evink

      They sure are! Can’t beat them 🙂

  • Jen @ Yummy Healthy Easy

    This sounds amazing, Julie! I have a church party I’m supposed to bring a “summery” treat to next week, I think I’ll make this! Thanks for the recipe, friend!!

  • Cathy@LemonTreeDwelling

    I love this delicious salty sweet combo and the fact that it’s such an oldie…..the best!!

  • Lynnee

    What a brilliant trio of tastes! Thanks for linking up the recipe

  • Michelle

    It was so hot here today and I had a lot of yard work to do. I want to dive into this cold, creamy goodness. Thank you for sharing!

    • Julie Evink

      It would have been the perfect excuse to enjoy it Michelle!

  • angela

    Hi, I just made this. I am curious does the recipe really call for full eggs in the curd? I have never seen a lemon curd recipe that calls for the egg. I cooked it long on a low temperature and it would not set up and eventually the whites became cooked. I didn’t use it on the dessert I made another with only egg yolks and the dessert was amazing. It will become a new family favorite for us.

    • Julie Evink

      I just checked the recipe and yes it does call for whole eggs and I didn’t have a problem. Not sure why that happened! Interesting!

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