FROZEN LEMON CRUNCH
I'm posting this for a request. I haven't made it but it comes from an old NZ cookbook I use often and never have failures from!
Provided by JustJanS
Categories Frozen Desserts
Time 15m
Yield 1 lemon crunch
Number Of Ingredients 9
Steps:
- Whip milk until stiff, add lemon juice, and whip until very stiff.
- Beat eggs, 1/2 cup of sugar and salt together until thick and creamy.
- Fold in whipped milk and grated rind.
- Pour into icecream trays.
- Mix cornflakes, 3 tablespoons sugar and butter.
- Sprinkle over filling.
- Freeze until firm.
Nutrition Facts : Calories 1295.2, Fat 52.1, SaturatedFat 29.3, Cholesterol 557.1, Sodium 1254.5, Carbohydrate 184, Fiber 1.3, Sugar 142.1, Protein 31.3
FROZEN LEMON CRUNCH
Number Of Ingredients 11
Steps:
- Melt butter in skillet; add cornflakes, brown sugar, and pecans. Cook and stir until sugar melts and caramelizes slightly. Set aside. In small saucepan, beat egg yolks and sugar until light and foamy. Cook over low heat until thick. Add lemon juice and rind. Cool. In large bowl, beat egg whites with salt until stiff. Fold in cooled egg yolk mixture and whipped cream. Place half of cornflakes mixture on bottom of springform pan. Pour in lemon mixture and top with remaining cornflakes mixture. Freeze a minimum of 4 hours.
Nutrition Facts : Nutritional Facts Serves
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