Frozen Lemon Cake
Yield
6 servingsPrep
20 minCook
0 minReady
4 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| ½ | cup |
sugar
|
|
| 2 | each |
lemons
juice and rind |
|
| 1 | cup |
heavy whipping cream
|
|
| ⅔ | cup |
graham cracker crumbs
or vanilla wafer crumbs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| 118 | ml |
sugar
|
|
| 2 | each |
lemons
juice and rind |
|
| 237 | ml |
heavy whipping cream
|
|
| 158 | ml |
graham cracker crumbs
or vanilla wafer crumbs |
*
|
Directions
Mix up egg yolks, sugar and lemon juice and 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 and also 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 sprinke remaining crumbs over top.
Freeze until firm.
Suggestions: Can be eaten this way or topped with a spoonful of syrupy strawberries when served!
