"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Frozen Lemon Dessert, by Nancy Sternberg, is from The Heirloom Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 eggs, separated 1 C sugar 1 tsp. grated lemon rind 10 Tbs. lemon juice 2 C heavy cream vanilla wafers, crushed
Beat egg whites until stiff; slowly beat in sugar until whites are thick and shiny. In a separate bowl, beat egg yolks until thick and light colored. Beat in lemon rind and juice. Carefully fold egg yolk-lemon mixture into egg whites. Beat cream until it holds a shape. Fold cream into egg white/egg yolk mixture.
Sprinkle one/half of vanilla wafer crumbs into the bottom of a buttered 13x8 glass baking dish.
Carefully pour lemon mixture over the crumbs and lightly smooth with spatula.
Sprinkle surface with remaining vanilla wafer crumbs. Place in freezer overnight.
My Mother made this recipe during our summers in Southern California and it brings back fond memories.
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