FROZEN LEMON CAKE
Steps:
- 1. Mix up egg yolks, sugar and lemon juice and rind to cook in double boiler. Stir constantly until thick as heavy cream. Remove from heat and cool.
- 2. Once this has cooled, beat egg whites until they stand in peaks and also beat cream until stiff. Gently fold the whites and cream into the custard mixture.
- 3. Sprinkle half of the crumbs into the bottom of a springform pan. Add dessert mixture, and sprinkle remaining crumbs over top. Freeze until firm.
- 4. SUGGESTION: Can be eaten this way or topped with a spoonful of syrupy strawberries when served!
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