Lemon Puff Freeze Dessert

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 5
    eggs (separate 3, and reserve whites)
  • 34
  • 1
    cup sugar (or to taste)
  • 2
    tablespoons sugar
  • 2
    cups whipping cream, unwhipped
  • 2
    cups vanilla wafer crumbs (or enough to cover bottom and sides of baking pan)
  • 13
    cup margarine (use only enough to hold the vanilla crumbs together) or 1/3 cup butter, melted (use only enough to hold the vanilla crumbs together)
  • 14
    cup icing sugar (can use more for a sweeter taste)
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DIRECTIONS

  • Prepare a 9-inch springform pan.
  • In a double boiler, mix/cook 2 eggs and three egg yolks, lemon juice and sugar until thick, stirring constantly; cool.
  • Whip the cream, and fold into cooled lemon mixture.
  • Mix together the vanilla wafers and melted margarine or butter (use just enough butter to hold the wafers together, you might use less or more than 1/3 cup).
  • Line the bottom and sides of the springform pan with vanilla wafers.
  • Pour the lemon mixture into the pan.
  • In a bowl beat 3 egg whites until foamy, add in cream of tartar and icing sugar; beat until stiff peaks form.
  • Spread on the top of the lemon mixture.
  • Set oven to broil.
  • Brown the meringue under the broiler until brown (watch closely not to burn, and make certain that the egg white topping does not touch the top of the meringue).
  • Cover with foil and freeze for 8 or more hours.
  • Remove from freezer (taking foil off immediately!) at least 1 hour before serving.
  • **NOTE** if using a graham cracker crust mix 2 cups graham cracker crumbs with 1/3 cup plus 2 tablespoons melted butter or margarine and about 1/3 cup sugar.
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