Frozen Lemon Custard – a delicious recipe with eggs, sugar, lemon juice, salt, whipping cream, vanilla wafer crumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat egg yolks in top of a double boiler until thick and lemon colored. Add 1/2 cup sugar and lemon juice; beat well. Cook over boiling water, stirring constantly, 10 minutes or until mixture thickens. Remove from heat; set aside to cool.
2
Beat egg whites (at room temperature) and salt until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold meringue into cooled egg yolk mixture. Fold whipped cream into meringue mixture.
3
Line bottom of a 2-cup metal ice tray (with divider removed) with 1/4 cup wafer crumbs. Pour prepared mixture over top, and sprinkle with remaining wafer crumbs; freeze until firm. Slice, and garnish each serving with a cherry half, if desired.
365
kcal
Calories
18
g
Fat
24
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 eggs, separated, 1/3 cup plus 2 tablespoons sugar, divided, 1/4 cup lemon juice, Pinch of salt, and more.
Yes, Frozen Lemon Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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