I made this dessert for Easter dinner yesterday when my kids came to visit. It was a light ending to our meal with just the right amount of lemony flavor. I will most certainly be serving it to my bed and breakfast guests for a summer evening dessert.
Frozen Lemon Dessert
4 egg yolks
2/3 c sugar
1 tbsp grated lemon rind
¼ c lemon juice
1/8 tsp salt
4 egg whites at room temp
1 c heavy whipping cream, whipped
¾ c crushed vanilla wafers
In a mixer bowl at high speed, beat egg yolks until very thick and pale yellow; gradually beat in sugar. Add lemon rind, lemon juice, and salt and beat until well blended. Transfer to a saucepan. Cook and stir over low heat until thickened. It burns easily, so watch diligently. Remove from heat; cool.
In a mixer bowl at high speed, beat egg whites until stiff peaks form; fold into egg yolk mixture until no streaks remain. Fold in whipped cream.
Spread half of the cookie crumbs in bottom of 8x8x2-inch baking dish. Spoon in lemon mixture; top with remaining crumbs. Freeze at least 2 hours or until firm.
Plate up 15 minutes before serving so it has time to thaw a bit but not get too soft.
Note: Two lemons will give you 1 tbsp grated lemon rind and ¼ c lemon juice.