Frozen Lemon Dessert
|Graham wafer crumbs||90 Milliliter (6 Tablespoon, Divided)|
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||125 Milliliter (1/4 Cup)|
|Whipping cream||250 Milliliter (1 Cup)|
Sprinkle half of the graham wafer crumbs into the bottom of a 23 cm Pyrex pie plate.
Beat the egg yolks with 1/2 (125 mL) sugar and salt until very thick. (This is more successful if you use an electric mixer.)
Gradually beat in the hot milk.
Cook over low heat (or over a double boiler) until thick.
Remove from the heat and set aside until quite cool.
Beat the egg whites until stiff, gradually beating in the remaining 1/2 c. (125 mL) sugar until you have a stiff meringue.
Add this to the cooled custard and gently fold together.
Beat the cream until stiff.
Fold this into the custard mixture.
Fold in the juice from the lemons and the rind which has been grated finely.
Pour this mixture on top of the graham wafer crumbs in the pie plate.
Sprinkle the remaining graham wafer crumbs over top and freeze for at least 2-3 hours.