Lemon Freeze
Lemon Freeze is an easy dinner. Made with 3 eggs, 1 large lemon, 1/2 c. sugar, 1 small box vanilla wafers (this is a tiny box of vanilla wafers, 15 wafers) and 1/2 pt. whipping cream, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Divide eggs.
Beat yolks until light.
Add sugar, pinch of salt and juice of lemon.
Cook in double boiler until thick.
Cool. Beat whites and add to cooled mixture.
Whip cream stiff; add to custard.
Crush fine the vanilla wafers.
Put half of the crumbs in bottom of dish.
Pour on custard.
Put other half of crumbs on top. Cover and freeze.
This can be kept for a long time in freezer. Take out 15 or 20 minutes before serving so you can cut it. Especially good for company since it can be made well in advance. Serves 6 to 8.
π· Perfect Pairings
Complete your meal with these
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