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Lemon Freeze
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1 box vanilla wafers, finely crushed
6 eggs, separated
1/2 cup lemon juice
2 tsp. lemon rind
1 cup sugar
1/2 pint whipping cream, whipped
1 8oz. container frozen whipped topped, thawed
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Line the bottom of a 9x13 glass baking dish with all but 4 Tbls. of the crushed wafers.
Beat egg yolks until foamy and add lemon juice and rind. Beat egg whites until stiff, gradually adding sugar in small quantities as you do. Beat until all the sugar is mixed in and the whites are stiff.
Fold yolk mixture, whipped cream, and whipped topping into beaten whites. Pour into the dish and sprinkle reserved crushed wafers on top. Store in the freezer!
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Preparation Time: |
Serves: 8-10 |
| Recipe Origin: United States |
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Submitted by: |
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PeggySue
North Dakota
United States |
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| This recipe has been viewed 5254 times. |
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