Gift Baskets Montreal – Lemon Freeze Recipe

This yummy desert is a Passover classic in my family (and a hit all year round!). Super simple, super delicious!

Lemon Freeze
Image: Cooking Light

INGREDIENTS:

Crust:

2 packages mandel bread crushed to crumbs

3 tbsp melted butter or margarine

Filling:

6 whole eggs

3 egg yolks

1/2 cups lemon juice

lemon rind of 1 lemon

1/2 cups sugar

3 egg whites

3 tbsp sugar

Meringue:

4 egg whites

3 tbsp sugar

 

DIRECTIONS:

Mix the bread crumbs into the melted butter.

Pat the crumbs into a 9 inch spring form pan.

Combine the 6 whole eggs and the 3 egg yolks in a double boiler – beat eggs and add all the lemon juice, the rind and 1/2 cup of sugar.

Cook till thick, stirring constantly.

Remove from heat and set aside to cool.

In a separate bowl, beat 3 egg whites with 3 tbsp sugar until stiff.

Fold into the cooled lemon mixture.

Spread the lemon filling over the bread crumbs in pan and freeze.

In another bowl, beat 4 egg whites with 3 tbsp sugar until stiff.

Spoon over lemon mixture.

Broil until meringue is golden, about 3 minutes.

Refreeze until ready to serve.

 

Enjoy!

 

Image source: Cooking Light’s awesome Lemon Meringue Baked Alaska recipe

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