Frozen Lemon Dessert

1. 1

   Lightly grease an 8 inch square cake pan. Press 1/2 cup of graham wafer crumbs in pan.

2. 2

   In a saucepan, combine 1/2 cup granulated sugar, 2 egg yolks, 1/3 cup lemon juice and 1 tablespoon of grated lemon rind.

3. 3

   Cook over medium heat, stirring constantly, until thickened. Cool.

4. 4

   Beat the 2 egg whites to form stiff but moist peaks, gradually add 1/4 cup of granulated sugar, beat until stiff and shiny.

5. 5

   Fold meringue into cooled custard together with 1 1/4 cups of whipped heavy cream.

6. 6

   Turn into prepared pan, sprinkle with reserved 1/2 cup of crumbs. Freeze until firm; cut into squares and serve frozen. Makes 9 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.