Ingredients
3 egg yolks
1/2 c. sugar
1/2 tsp. grated lemon rind
1 c. cream, whipped
1/8 tsp. salt
1/4 c. fresh lemon juice
3 egg whites
3/4 c. crushed vanilla wafers
Method
Sources
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Built-in compressor — no pre-freezing bowl, continuous churning
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Beat yolks, salt and sugar in top of double boiler. Stir in lemon juice and grated rind. Cook over hot, not boiling water, until mixture thickens and coats spoon. Remove from stove and chill. Beat egg whites until stiff and fold in whipped cream and cooked mixture. Sprinkle half of the wafer crumbs in freezing tray, then pour in mixture. Top with remaining crumbs and freeze until firm. Serve in finger-length slices. Serves 6.