lemon freeze

How To Make lemon freeze

• Step 1
  Preheat the oven to 325F.
• Step 2
  Mix all the crust ingredients in a bowl using a fork and then your hands, until dough comes together in a ball.
• Step 3
  Flatten the dough into a disk.
• Step 4
  Lift the removable base from a 9 or 10-inch flan pan and cover it with a piece of parchment paper cut to fit. Place the flattened dough onto the parchment paper.
• Step 5
  Cover with a piece of plastic wrap and roll the dough out to the edges of the parchment paper.
• Step 6
  Return the base with the rolled-out dough on the flan ring and, with your fingers, gently press the edges of the dough about a 1/4 inch or so up the sides of the pan.
• Step 7
  Bake until lightly browned, about 5-7 minutes. Let cool.
• Step 8
  ASSEMBLY
• Step 9
  Whisk together the egg yolks, honey, and lemon juice in a double boiler or in a glass bowl sitting above a pot of boiling water. Cook the mixture until it turns from thin, frothy and bright yellow to thick, creamy, and butter-colored consistency, about 10-15 minutes.
• Step 10
  Remove from the hear and let cool at room temperature. To speed up the process, place the glass bowl in a larger bowl with ice.
• Step 11
  Beat the egg whites until stiff.
• Step 12
  Gently fold the yogurt into the cooled lemon mixture.
• Step 13
  Gently fold in the beaten egg whites.
• Step 14
  Pour the entire mixture into the cooled crust and freeze.
• Step 15
  Remove from the freezer and let stand in the refrigerator for about 20 minutes before serving.
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