| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Frozen, Desserts | 6 | Servings | |
INGREDIENTS
| 16 | Graham crackers; finely crushed | |
| 1/4 | c | Sugar |
| 1/4 | c | Butter; softened |
| 2 | Egg yolks | |
| 1 | Egg | |
| 1/2 | c | Sugar |
| 1/4 | c | Lemon juice |
| 1/4 | ts | Salt |
| 1 | c | Heavy cream; whipped |
| 2 | ts | Lemon rind grated |
| 1 | ts | Vanilla |
INSTRUCTIONS
Mix crumbs and sugar, blend in butter. With back of spoon, press 2/3 of crumb mixture into bottom of metal refrigerator tray. Reserve rrrrrrrremainder of crumbs for top ot dessert. Chill crust. Beat egg yolks, egg and sugar together until very thick. Stir in lemon juice and salt. Cook over simmering water, stirring constantly until misture thickens. Turn mixture into a bowl and cool. Beat heavy cream until it piles softly. Fold with lemon rind and vanilla into egg mixture. Turn into refrigertor tray over crumb crust and sprinkle with reserved crumbs. Freeze until firm. Cut into wedges. Recipe by: Sarah Elizabeth Barton-Mother Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jul 23, 1997
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