FROZEN LEMON DESSERT

Filed under Desserts
Ingredients
3/4 cup graham cracker crumbs
1/4 cup butter, melted
1 cup white sugar, divided
2 eggs, separated
1/3 cup fresh lemon juice
1-2 teaspoons lemon zest
1 1/4 cups heavy cream

Directions
Lightly grease an 8 inch square pan.  Mix together graham cracker crumbs and melted butter. Press most of the crumbs into the bottom of the prepared pan, reserving 2 couple tablespoons for later. In a small saucepan, combine 1/2 cup sugar, 2 egg yolks and lemon juice.  Cook over medium heat, stirring constantly, until mixture bubbles and thickens. Stir in lemon zest. Cool completely.  Meanwhile, beat 2 egg whites to form stiff peaks; set aside. In a separate bowl, whip cream with remaining 1/2 cup sugar until soft peaks form.  Gently fold lemon mixture and meringue into whipped cream.  Spoon mixture over graham cracker crust.  Top with remaining graham cracker crumbs.  Freeze until firm.  Serve frozen.

Let's Dish
In my opinion, this is the perfect summer dessert!  It's light and refreshing, with just the right amount of citrus flavor.  It's also a great dessert to make ahead because it can be kept in the freezer until serving.  I highly recommend fresh lemon juice--it really does make a difference.  My family of five polished off the entire pan in one sitting.  Next time, I'm going to double the recipe and keep one pan in the freezer for later!

Who Dished It Up First
Adapted from food.com.