Frozen Lemon Dessert
|Eggs||6 , separated|
|Sugar||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Pint|
|Lemons||2 , juiced and rinded|
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
Grease a spring-form pan.
(Place a sheet of aluminum foil under pan in case of dripping during preparation.) Sprinkle two tablespoons of graham cracker crumbs on the bottom and sides of spring form pan.
Beat 6 egg whites, with 1/2 cup sugar, until stiff.
Beat egg yolks with 1/2 cup sugar until light and fluffy.
Whip cream in a large bowl.
Fold egg yolks into whipped cream; fold in egg whites.
Fold in lemon juice and rind.
Alternate lemon mixture and graham cracker crumbs in spring-form pan.
Decorate with sliced lemon curls.