3 Eggs, separated
1/2 c Sugar
2 Lemons, juice and rind
1 c Heavy cream
2/3 c Graham cracker crumbs
Or vanilla wafer crumbs
Mix up egg yolks, sugar and lemon juice and rind to cook in double boiler.
Stir constantly until thick as heavy cream, Remove from heat and cool. Once
this has cooled, beat egg whites until they stand in peaks and also beat
cream until stiff. Gently fold the whites and cream into the custard
mixture. Sprinkle half of the crumbs into the bottom of a springform pan.
Add dessert mixture, and sprinke remaining crumbs over top. Freeze until
firm. Suggestions: Can be eaten this way or topped with a spoonful of
syrupy strawberries when served!
Yields
6 Servings