Lemon Ball Dessert Calories

To make lemon ball dessert, combine finely crushed biscuits with butter, sugar and lemon juice until the mixture holds together, then roll it into balls. Chill the balls before serving so they firm up; add liquid gradually to avoid a sticky mixture.

No, lemon ball dessert is usually a no-bake sweet. The biscuits provide its structure, while chilling helps the butter firm up and keeps the shaped balls together. It is ready to serve once it has set in the refrigerator.

Lemon ball dessert mixture is usually too sticky when it contains too much lemon juice or butter for the amount of biscuit crumbs. Mix in more crushed biscuits a little at a time, then chill the mixture briefly before shaping.

Lemon ball dessert keeps for a few days in a sealed container in the refrigerator. Because it contains butter and lemon juice, refrigerate leftovers promptly rather than leaving them out for extended periods.

Yes, lemon ball dessert can be frozen. Freeze the balls separately until firm, then transfer them to an airtight container; thaw them in the refrigerator before serving. Avoid refreezing once they have thawed.

Crushed plain cookies can replace the biscuits in lemon ball dessert, though their sweetness and texture may differ. Add the lemon juice gradually and adjust the crumbs until the mixture is firm enough to roll.

To make lemon ball dessert less sour, add a little more sugar or crushed plain biscuit and taste as you go. Add lemon juice gradually when mixing so you can keep the citrus flavor without making the mixture overly sharp.

Shredded coconut is a common coating for lemon ball dessert, while fine biscuit crumbs also work well. Roll the balls in the coating soon after shaping, when their surfaces are still slightly tacky.

Yes, lemon ball dessert can be made with a suitable baking margarine instead of butter, but the flavor and firmness may change. Add the fat gradually and chill the finished balls well so they hold their shape.