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Piece of frozen dessert on a white plate with two forks
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5 from 2 votes

Grandma’s Lemon Raspberry Sherbet Dessert

Salty Crust Topped with Creamy Raspberry Filling and a Tart Lemon Topping!
Prep Time20 mins
Cook Time10 mins
Freezing4 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 16 pieces
Calories: 651kcal
Author: Julie Evink


  • 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


  • 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.
  • In a large bowl mix ice cream and sherbet until well combined. Spread over crust and freeze for a few hours.
  • For the topping melt the butter in a saucepan then add sugar and lemon juice. Mix until combined.
  • 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.
  • Spread over ice cream mixture and return to freezer.


Serving: 1g | Calories: 651kcal | Carbohydrates: 85g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 113mg | Sodium: 430mg | Potassium: 335mg | Fiber: 2g | Sugar: 66g | Vitamin A: 925IU | Vitamin C: 4.2mg | Calcium: 226mg | Iron: 1.3mg