Frozen Lemon Custard


  • 3 eggs, separated
  • Pinch of salt
  • ¼ cup lemon juice
  • Maraschino cherry halves (optional)
  • ½ cup vanilla wafer crumbs, divided
  • ½ cup whipping cream, whipped
  • 1/3 cup plus 2 tablespoons sugar, divided

Beat egg yolks in top of a double boiler until thick and lemon colored. Add 1/2 cup sugar and lemon juice; beat well. Cook over boiling water, stirring constantly, 10 minutes or until mixture thickens. Remove from heat; set aside to cool. Beat egg whites (at room temperature) and salt until foamy...

View full recipe at My Recipes


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