From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
In top of double boiler, beat egg yolks. Stir in lemon juice, lemon rind, salt and 1/2 cup sugar. Cook over hot water until thick, stirring constantly; let cool. Whip cream; set aside. Beat egg whites until stiff; add 1 Tablespoon sugar. Fold egg whites into whipped cream. Combine whipped cream mixture and lemon mixture; fold just enough to blend. Sprinkle a generous layer of vanilla wafer crumbs into 1-1/2 quart Pyrex dish. (Reserve small amount of crumbs for topping.) Pour in lemon mixture and sprinkle with reserved crumbs; freeze. Cut into squares to serve.
SERVES: 8
- 3 eggs, separated
- 1/4 cup lemon juice
- 1 teaspoon grated lemon rind
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1 cup whipping cream
- 1 Tablespoon additional sugar
- 1-1/2 cups vanilla wafer crumbs
TO PREPARE:
In top of double boiler, beat egg yolks. Stir in lemon juice, lemon rind, salt and 1/2 cup sugar. Cook over hot water until thick, stirring constantly; let cool. Whip cream; set aside. Beat egg whites until stiff; add 1 Tablespoon sugar. Fold egg whites into whipped cream. Combine whipped cream mixture and lemon mixture; fold just enough to blend. Sprinkle a generous layer of vanilla wafer crumbs into 1-1/2 quart Pyrex dish. (Reserve small amount of crumbs for topping.) Pour in lemon mixture and sprinkle with reserved crumbs; freeze. Cut into squares to serve.
SERVES: 8
