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|  | Frozen Lemon Dessert
6 eggs, separated
1 cup of sugar
1 teaspoon of grated lemon rind
10 tablespoons of lemon juice
2 cups of heavy cream
45 vanilla wafers, crushed
In a large bowl, beat egg whites until stiff. Gradually beat in sugar, beating until whites are a thick, shiny meringue.
In a medium bowl, beat egg yolks until thick and light colored. Beat in lemon rind and lemon juice. Fold egg yolk lemon mixture into egg whites. Beat cream in chilled bowl until it holds a shape. Fold cream into egg white mixture.
Sprinkle half of vanilla wafer crumbs in bottom of buttered 13 1/2 x 83/4 x 2 inch baking dish. Pour in lemon mixture. Lightly smooth with spatula. Sprinkle surface with remaining crumbs. Put in freezer overnight. To serve, cut into squares. Serve with forks. Makes 12 servings |
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