Recipe - Lemon Icebox Cake

Three fourths cup Graham cracker crumbs
3 tablespoon Granulated sugar
6 tablespoon Unsalted butter, melted
FILLING:
4 Eggs, separated
2 cn (14 ounce ea) sweetened
Condensed milk
One half cup Lemon juice
One half Lemon's zest
3 tablespoon Sugar
Cream, whipped
Fresh fruit

In a mixing bowl, mix the graham cracker crumbs, the 3 tablespoons of
sugar, and butter together until combined. Reserve onefourth of the
mixture.

On the bottom of an 8 x 8inch pan, lightly press the remaining mixture.

TO MAKE THE FILLING: In a bowl, beat the egg yolks until light yellow and
slightly thick. Add the sweetened condensed milk, lemon juice, and zest.
Beat to thicken.

In a separate bowl, with clean beaters, beat the egg whites until soft
peaks form. Gradually add the 3 tablespoons of sugar and continue to beat
until stiff. Gently fold onefourth of the beaten egg whites into the egg
mixture to lighten. Fold in the remaining egg whites until the mixture is
uniform. Pour into pan and sprinkle the reserved crust mixture on top.
Freeze for three hours, or until set.

Serve with whipped cream and fresh fruit.

Recipe: Nicollet Island Inn in Minneapolis, MN [ DPileggi Be Seeing
You
Posted to BakeryShoppe Digest V1 #457 by Debbie Behnen
homeheartland@geocities.com on Dec 17, 1997