Frozen Lemon Crunch

1. 1

   Blend the first 5 ingredients with hands until mixed.

2. 2

   Spread in a 9 x 13-inch pan.

3. 3

   Place in a 375u00b0 oven until golden brown; stir occasionally while browning.

4. 4

   Reserve 3/4 cup for topping. Pat remainder into 10-inch pie tin.

5. 5

   Cool.

6. 6

   Beat egg yolks until light yellow.

7. 7

   Gradually add 1/2 cup white sugar; continue beating until thick and light.

8. 8

   Add lemon juice; beat.

9. 9

   In separate bowl, beat egg whites until stiff, adding remaining white sugar.

10. 10

    Whip cream; fold into egg white mixture.

11. 11

    Fold in egg yolk mixture and pour into crust.

12. 12

    Add topping and freeze.

13. 13

    Yields 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.