Aimee's Frozen Lemon Dessert

 

When I was very very young, my mother became close friends with the pastor's wife of our church. I think the older woman, Hulda, took my mother under her wing and encouraged her when she had two, then three little ones. After Hulda passed, her husband married Aimee, and the pair stayed in contact with our family for many years.  

Aimee served us this recipe on a very hot summer day. It's sweet and tart and icy cold, just the refreshment needed when the temperatures soar. I made it last weekend when we had a house full of company. It's handy to have something waiting in the freezer when things get busy. I've adapted it somewhat.

Aimee's Frozen Lemon Dessert

A. Crust

1 cup graham wafer crumbs

2 Tablespoons sugar

2 Tablespoons melted butter

Mix the above and press the mixture into the bottom of an 8 x 8 pan. 

Note: I made it with a combination of almonds and pecans chopped in the food processor to make a gluten-free crust for a family member with celiac disease. I think I prefer the nuts to the cookie crumbs. 

Set aside.

B. Custard

1/2 cup sugar

2 egg yolks

1/2 cup lemon juice

1 Tablespoon grated lemon rind

Cook above mixture over medium-low heat, stirring constantly until slightly thickened. Set aside to cool.

C. Meringue

2 egg whites

1/4 cup sugar

Beat the egg whites to form soft peaks, then add the sugar and beat until stiff and shiny. Fold the mixture into the cooled lemon custard mixture.

D. Whipped Cream

1 1/4 cup heavy cream

Whip until soft peaks form. Fold the meringue/custard mixture into the whipped cream. 

Turn mixture into the prepared pan. Cover and freeze. Serve frozen. 

Note: Before freezing the mixture, I dropped spoonfuls of leftover raspberry sauce on top and swirled them in.