Lemon Cream Frozen Dessert
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Lemon Cream Frozen Dessert

Prep Time20 mins
Cook Time15 mins
Cooling Time1 hr
Total Time1 hr 35 mins
Servings: 12


  • 6 egg yolks
  • 1 cup granulated sugar
  • ½ cup fresh lemon juice approximately 2 lemons
  • 2 tablespoons lemon zest approximately 2 lemons
  • 4 egg whites
  • 2 cups heavy cream
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 7 ounces 54 cookies vanilla wafers, crushed into crumbs


  • In a bowl, over a double boiler set to medium heat, cook all ingredients, whisking constantly. Cook until just before boiling. Remove from heat, and allow to cool completely.
  • When the curd is cool, spread crushed vanilla wafer cookies in bottom of 13 x 9 inch baking dish (reserving 2 tablespoons of crumbs for top).
  • Beat egg whites until stiff peaks form. Then beat cream with sugar and vanilla until peaks form. Fold beaten egg whites and lemon curd into cream mixture, and combine completely.
  • Carefully pour filling over crumbs, spread gently so crumbs aren’t displaced, and sprinkle top with remaining crumbs.
  • Cover tightly with plastic wrap or foil, and freeze for several hours or overnight.