How to Make Frozen Lemon Cake
- Mix up egg yolks, sugar and lemon juice and rind to cook in double boiler. Stir constantly until thick as heavy cream. Remove from heat and cool.
- Once this has cooled, beat egg whites until they stand in peaks and also beat cream until stiff. Gently fold the whites and cream into the custard mixture.
- Sprinkle half of the crumbs into the bottom of a springform pan. Add dessert mixture, and sprinkle remaining crumbs over top. Freeze until firm.
- SUGGESTION: Can be eaten this way or topped with a spoonful of syrupy strawberries when served!