Microwaved Frozen Lemon Dessert
|Graham cracker crumbs||3⁄4 Cup (12 tbs) (10 squares)|
|Eggs||3 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon peel||1 Tablespoon, grated|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Whipped cream/2 cups (4 1/2 -oz. pkg.),frozen whipped topping, thawed||1 Cup (16 tbs)|
Line ice cube tray, 9 x 5 inch loaf pan or 8-inch square pan with 1/2 cup of cracker crumbs.
Separate eggs, placing whites in small mixer bowl; yolks in 1 or 2-cup glass measure.
Add sugar, lemon peel, lemon juice and salt to egg yolks, mixing until well blended.
Cook, uncovered, 1 minute, 30 seconds or until mixture thickens, stirring occasionally.
Beat egg whites until frothy.
Gradually beat in 1/4 cup sugar until mixture forms stiff peaks.
Fold in lemon mixture and whipped cream.
Pour into pan; sprinkle remaining crumbs over top.
Freeze at least 4 hours or until served.