Frozen Lemon Cake
Source of Recipe
Terri Heil
List of Ingredients
3 eggs, seperated
1/2 c. sugar
2 lemons, juice and rind
1 c. heavy cream
2/3 c. graham cracker crumbs OR vanilla wafer crumbs
Recipe
Mix up egg yolks, sugar, lemon juice, and lemon rind to cook in double boiler. Stir constantly until thick as heavy cream. Remove from heat and cool. Once this has cooled, beat egg whites until they stand in peaks. Beat cream until stiff. Gently fold the whites and cream into the custard mixture.
Sprinkle half of the crumbs into the bottom of a springform pan. Add dessert mixture and sprinkle remaining crumbs over top. Freeze until firm.
Can be eaten this way or topped with a spoonful of syrupy strawberries when served.
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