Recipe By : Sarah Elizabeth Barton-Mother
Serving Size : 6 Preparation Time :0:00
Categories : Frozen Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 graham crackers -- finely crushed
1/4 cup sugar
1/4 cup butter -- softened
2 egg yolks
1 egg
1/2 cup sugar
1/4 cup lemon juice
1/4 teaspoon salt
1 cup heavy cream -- whipped
2 teaspoons lemon rind grated
1 teaspoon vanilla
Mix crumbs and sugar, blend in butter. With back of spoon, press 2/3
of crumb mixture into bottom of metal refrigerator tray. Reserve
remainder of crumbs for top ot dessert. Chill crust. Beat egg
yolks, egg and sugar together until very thick. Stir in lemon juice
and salt. Cook over simmering water, stirring constantly until
mixture thickens. Turn mixture into a bowl and cool. Beat heavy cream
until it piles softly. Fold with lemon rind and vanilla into egg
mixture. Turn into refrigertor tray over crumb crust and sprinkle
with reserved crumbs. Freeze until firm. Cut into wedges.
