This is a light and delicious dessert, almost like eating a lemon cloud!
3 Eggs
1/2 Cup Sugar
Rind and Juice of 1 Lemon (Meyer Lemons are great in this!)
1 Cup Heavy Cream
2/3 Cup Vanilla Wafer Crumbs
Separate eggs. Mix yolks, sugar, lemon juice and rinds. Cook over boiling water until thick (double boiler). Stir constantly; cool. Beat egg whites until they form peaks and fold into cooled lemon mixture. Beat cream until stiff and then beat into mixture. Sprinkle crumbs onto the bottom of an 8 inch dish and pour in mixture. Freeze until firm.
Remove from freezer 15 minutes prior to serving
Notes:
The best way to make vanilla crumbs is to place the wafers between plastic wrap. Cover plastic with a dish towel or paper towel, and then roll with a rolling pin or the side of a large jar. The dish towel eliminates stray crumbs falling onto the floor.
You can also place the mixture into individual desert dishes and freeze, without the vanilla wafer crumbs.
