'50s frozen lemon crumb dessert
(1 rating)
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My Mother used to make a similar dessert so when I saw this recipe in the local newspaper I wanted to try it. I remember Mom made her dessert in a metal ice cube tray. Please be aware this recipe has raw eggs.
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(1 rating)
yield
6 serving(s)
Ingredients For '50s frozen lemon crumb dessert
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1/2 c flour
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2 t. brown sugar
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1/4 c. butter or margarine
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1/4 c. finely chopped pecans
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2 eggs,separated
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1 (14 oz) can sweetened condensed milk
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1 1/2 t. grated lemon peel
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1/3 c. lemon juice
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3 t. sugar
How To Make '50s frozen lemon crumb dessert
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1Mix flour,brown sugar,butter and nuts until crumbly. Spread on foil lines baking sheet. Bake at 350 degrees 10 minutes or until golden. Cool. Break apart into crumbs. Line 9x5-inch loaf pan or ice cube tray with foil, leaving 1 1/2 inch collar around edges. Sprinkle 2/3 of the crumb mixture in bottom. Beat egg yolks until thick and lemon colored. Blend in milk. Add lemon peel and lemon juice. Stir until thickened. Beat egg whites until foamy. Gradually add sugar. Continue beating until stiff peaks form. Fold into lemon mixture. Pour mixture into prepared pan. Sprinkle remaining crumbs on top. Freeze until firm. When frozen,lift from pan and slice.
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