Lemon Ice Box Dessert
|Lemon jello||3 Ounce (1 Package)|
|Eggs||4 , separated|
|Lemon||1 , juiced|
|Whipping cream||1 Cup (16 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon||1 , rind grated|
|Vanilla wafers||1⁄2 Pound, rolled into crumbs|
Dissolve Jello in boiling water.
Cook in double boiler until thick 4 egg yolks that have been beaten with 1/2 c.sugar, grated rind and lemon juice.
Stir constantly while cooking.
Slowly add the jello mixture to hot mixture, and cool.
Beat stiffly egg whites and 1/2 c.sugar; add cooled custard mixture.
Whip cream and add to mixture.
Crush vanilla wafers, putting one-half of the crumbs into bottom of 9" x 13" pyrex pan - pour in lemon mixture, then sprinkle layer of crumbs on top.
Chill - and serve with dab of whipped cream topped with a cherry.
This can be made day ahead, and keeps very well in refrigerator for 3 or 4 days.