| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; whole |
| 3 |
|
Egg yolks |
| 1/2 |
c |
Lemon juice or zest of whole lemon |
| 1 1/2 |
c |
Sugar |
| 6 |
|
Egg whites; divided |
| 2 |
pk |
Bought mandel bread or 2 lbs. recipe mandel bread |
| 3 |
tb |
Melted margarine |
INSTRUCTIONS
Base: Crumble mandel bread finely (processor) and combine with melted
margarine. Line bottom and sides of 8 to 8-1/2 inch spring form pan and
press down for a firm crust. (You can also use a bigger (10") spring form
pan but in that case, you must double the filling recipe)
Filling: Double boiler: Combine whole eggs, egg yolks, lemon juice, lemon
zest and 1-1/4 cups sugar. Cook until thickened, stirring constantly.
Remove from heat and allow to cool (cover tightly with plastic wrap,
pressing wrap on surface of custard). In a separate bowl, beat 3 egg whites
until foamy, add 3 Tbsp. sugar, and beat until stiff. Fold into cooled
lemon custard mixture. Pour lemon mixture into prepared pan. Freeze at
least 5 hours or overnight. In a clean bowl, beat 3 egg whites until foamy.
Add 1 Tbsp. sugar. Beat until stiff. Pour meringue over frozen lemon
mixture in pan, broil until golden (this will brown quickly, so watch
carefully). Return to freezer. Remove from freezer about 15 minutes before
serving. Enjoy!
Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 16, 1998
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