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Frozen Lemon Dessert
 
 
3 eggs, separated
1/2 cup sugar
2 large lemons juiced and zested
1 cup whipping cream
Cookie crumbs
 
Press  cookie crumbsinto pie pan or 9 x 9 pan and bake for 10 minutes at 325. Cool.  
 
In top of double boiler, combine egg yolks, sugar, and lemonjuice and cook until thick.  Remove fromheat, strain, and add lemon zest and cool.
 
Once mixture is cool, beat egg whites until they stand instiff peaks and whip cream until stiff. Gently fold the whites and whipped cream into the custard mixture.  Spread over cookie crust and sprinkle a fewcrumbs on top. Freeze until firm.


Phyllis Chinn
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