'50s Frozen Lemon Crumb Dessert
Please be aware this recipe has raw eggs.
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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.