Frozen Lemon Cake Recipe

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Frozen Lemon Cake Ingredients

3 eggs, separated
1/2 cup sugar
2 lemons, juice and rind
1 cup heavy cream
2/3 cup graham cracker crumbs
1 or vanilla wafer crumbs

A Recipe for
Frozen Lemon Cake

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This Recipe for Frozen Lemon Cake is one of thousands in the Recipes-to-go Dessert Cookbook.

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Frozen Lemon Cake Recipe
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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

This is a recipe for Frozen Lemon Cake from the recipe cookbook of Recipes-to-go (Dessert)

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Frozen Lemon Cake

As a child my family's menu consisted of two choices: take it or leave it.
Buddy Hackett

Frozen Lemon Cake Directions

Mix up egg yolks, sugar and lemon juice and rind to cook in double
boiler. Stir constantly until thick as heavy cream, Remove from heat
and cool. Once this has cooled, beat egg whites until they stand in
peaks and also beat cream until stiff. Gently fold the whites and
cream into the custard mixture. Sprinkle half of the crumbs into the
bottom of a springform pan.
Add dessert mixture, and sprinke remaining crumbs over top. Freeze
until firm. Suggestions: Can be eaten this way or topped with a
spoonful of syrupy strawberries when served!

Typed by: Melissa Mierau, Martensville, SK

Serves: 6

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Frozen Lemon Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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