Ingredients:
- 1 cup crushed graham crackers, divided
- 2 tablespoons butter, melted
- 3 eggs, separated
- 1 lemon (all juice and all zest)
- ½ cup sugar
- 1 cup whipping cream
- 4 tablespoons sugar, divided
- Combine 3/4 cup of the crushed graham crackers with the melted butter, stirring until a crumbly loose mixture forms. Line the bottom of an 8×8-inch pan with the mixture.
- In a bowl set over hot water (not boiling) mix egg yolks, lemon juice, lemon zest, and sugar. Stir constantly until the mixture thickens. At this point Nanny’s instructions say “Keep cool.” – this is because it will take about 10 minutes for the mixture to thicken. Cute. Remove from heat and allow the mixture to cool.
- Beat egg whites until light and fluffy. Gradually add 2 tablespoons sugar and continue to beat until glossy, stiff peaks form.
- Next, beat whipped cream until fluffy, and gradually add 2 tablespoons sugar.
- Then, gently fold all three mixtures together.
- Spread the mixture in the pan over the prepared crust.
- Sprinkle with the remaining 1/4 cup of crushed crackers.
- Place in freezer for at least 3 hours.
- When you’re ready to serve, remove from the freezer, and cut into squares and plate them. Then allow to melt ever so slightly – about 4-5 minutes. Serve immediately
- I'm pretty sure I never waited for peaks to form. I just mixed some stuff together in a bowl. It was still delicious.
- I stupidly forgot to wrap it before putting it in the freezer, so it had a weird freezer taste to it. But good. Just wrap it to prevent that from happening okay?
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