From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 3 eggs, separated
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon rind
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 1 Tablespoon additional sugar
  • 1-1/2 cups vanilla wafer crumbs


In top of double boiler, beat egg yolks.  Stir in lemon juice, lemon rind, salt and 1/2 cup sugar.  Cook over hot water until thick, stirring constantly; let cool.  Whip cream; set aside.  Beat egg whites until stiff; add 1 Tablespoon sugar.  Fold egg whites into whipped cream.  Combine whipped cream mixture and lemon mixture; fold just enough to blend.  Sprinkle a generous layer of vanilla wafer crumbs into 1-1/2 quart Pyrex dish.  (Reserve small amount of crumbs for topping.)  Pour in lemon mixture and sprinkle with reserved crumbs; freeze.  Cut into squares to serve.


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