Lemon icebox cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Graham cracker crumbs |
| 3 | tablespoons | Granulated sugar |
| 6 | tablespoons | Unsalted butter, melted |
| 4 | Eggs, separated | |
| 2 | cans | (14 oz ea) sweetened |
| Condensed milk | ||
| ½ | cup | Lemon juice |
| ½ | Lemon's zest | |
| 3 | tablespoons | Sugar |
| Cream, whipped | ||
| Fresh fruit | ||
Directions
FILLING:
In a mixing bowl, mix the graham cracker crumbs, the 3 tablespoons of sugar, and butter together until combined. Reserve one-fourth of the mixture.
On the bottom of an 8- x 8-inch pan, lightly press the remaining mixture.
TO MAKE THE FILLING: In a bowl, beat the egg yolks until light yellow and slightly thick. Add the sweetened condensed milk, lemon juice, and zest.
Beat to thicken.
In a separate bowl, with clean beaters, beat the egg whites until soft peaks form. Gradually add the 3 tablespoons of sugar and continue to beat until stiff. Gently fold one-fourth of the beaten egg whites into the egg mixture to lighten. Fold in the remaining egg whites until the mixture is uniform. Pour into pan and sprinkle the reserved crust mixture on top.
Freeze for three hours, or until set.
Serve with whipped cream and fresh fruit.
Recipe: Nicollet Island Inn in Minneapolis, MN [> DPileggi -- Be Seeing You
Posted to Bakery-Shoppe Digest V1 #457 by Debbie Behnen <homeheartland@...> on Dec 17, 1997