Frozen Lemon Cream (I love this dessert)
Crust
- 1/3-cup butter or margarine (butter is good)
- 1 ½ cup packaged graham cracker crumbs
Filling
- 1 ½ cup heavy cream
- 4 eggs separated
- 1-cup sugar
- ½ cup lemon juice
- 1 ½ tablespoon grated lemon peel
Line a 9x5x3 loaf pan with 9x12” strip of waxed paper – I also put a strip the other way too. Make crust – melt butter in a skillet, remove from heat – stir in graham cracker crumbs and ¼ cup sugar. Press 1 cup crumb mixture firmly into bottom of lined loaf pan. Refrigerate while making filling.
Make filling: Whip cream – set aside. In a medium bowl beat egg whites until soft peaks form when beater is slowly raised. Gradually beat in sugar, 2 tablespoons at a time – continue beating until stiff peaks form. With the same beater at medium speed, beat egg yolks until thick and light. Beat in lemon juice and peel until all well combined. Fold in egg yolk mixture, whipped cream into egg whites. Turn into crumb-lined loaf pan. Press remaining crumb mixture on top (don’t press too hard). Freeze just until firm – about 4 hours. If frozen longer, let it stand at room temperature until it slices easily. To serve: loosen ends of lemon cream with a small spatula, then lift out with wax paper – invert onto serving plate. Cut crosswise until slices.