Shelly's Recipe

FROZEN LEMON CAKE

Category: Frozen Desserts

3 eggs, separated
1/2 cup sugar
2 lemons, juiced and zested
1 cup heavy cream
2/3 cup graham cracker crumbs
Vanilla wafer crumbs

Garnish, chopped strawberries in syrup
Mix yolks, sugar, juice and lemon rinds in a double boiler. Stir constantly until thick and heavy cream. Remove from heat to cool.

In separate bowls, beat eggs whites and cream until stiff. Gently fold both into custard mixture. Sprinkl have the crumbs into bottoms of a springform pan. Add lemon mixture and sprinkle with crumbs over top. Freeze until firm. Remove from freeze about 20 minutes before removing sides of pan. Cut into slices and serve with strawberries. Serves 6