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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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An excellent dessert to have in your freezer for unexpected company. Light and refreshing. I've tweaked this recipe since I originally submitted it by (1) using more crumbs for the bottom and (2) adding lemon zest. Ingredients:
3/4 cup graham wafer crumbs |
1/4 cup margarine or 1/4 cup butter |
3/4 cup white sugar |
2 eggs |
1/3 cup lemon juice (juice from fresh lemons is best) |
1 1/4 cups whipping cream |
Directions:
1. Lightly grease an 8 pan.
2. Melt butter and add graham wafer crumbs.
3. Mix and press most of the crumbs in the bottom of the pan reserving a couple of tablespoons for later.
4. Combine in a sauce pan a 1/2 cup sugar, 2 egg yolks and lemon juice.
5. Cook over medium heat stirring constantly until thickened. Add a tablespoon of lemon zest (optional but great).
6. Cool.
7. Beat 2 egg whites to form stiff peaks.
8. Gradually add 1/4 cup sugar and beat until stiff.
9. Fold meringue into cooled custard together with 1 1/4 cups of whipping cream whipped.
10. Turn into prepared pan.
11. Sprinkle reserved crumbs and freeze until firm.
12. Serve frozen.
13. Keeps well in freezer.
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