Today’s recipe is one that I remember enjoying as a child. My Mother made this, especially for fancy parties in the summertime. I’ve had to make some adjustments since we have to be more careful with eggs now. So in this revision, both the yolks and the whites are cooked. Of course remember to always use the freshest eggs possible and inspect them for any cracks or damage. I hope you will enjoy this frozen lemony dessert.
Ingredients:
1 can evaporated milk
1 and ½ cup sugar
3 eggs, separated
¾ cup freshly squeezed lemon juice
¼ t. salt
1 and ½ t. lemon zest
Crushed graham crackers
Instructions:
*Place milk in a small bowl and put in the freezer to chill until ice crystals form.
*Press a thin layer(about ¼ inch thick) of crushed graham crackers into a square pyrex baking dish.
*Place 1 cup of the sugar, egg yolks, salt, lemon juice and lemon zest into a saucepan and cook over medium heat until it thickens (about 15-20 minutes). Set aside to cool.
*Place egg whites and ½ cup sugar in a heat safe bowl that sits in a saucepan of boiling water. Stirring constantly, heat the egg until they are white and frothy and begin to thicken (10 minutes).
*Beat the thickened egg whites with a portable electric mixer (with the egg whites still heating over the pan of boiling water) until stiff peaks form.
*Fold the egg whites into the cooled lemon mixture.
*Using an electric mixer, whip the chilled milk until it becomes thick.
*Fold the milk into the lemon and egg white mixture.
*Pour onto the graham cracker crumbs.
*Freeze until firm, cut into squares and serve.
*Serve frozen and store in the freezer.
**Proceed with caution whenever you use eggs in this type of recipe and if pasteurized eggs are available to you in your area, please use those because they are the safest.
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