 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Golden ladyfingers frame the luscious custard filling of this lovely frozen dessert from Mrs. J.H. Carroll of Ottawa, Ontario. Everyone will enjoy the yummy combination of sweetness and lemony zest. Ingredients:
5 egg yolks, lightly beaten |
1-1/2 cups sugar, divided |
3/4 cup lemon juice |
2 egg whites |
1 tablespoon grated lemon peel |
2 cups heavy whipping cream |
2 packages (3 ounces each) ladyfingers, split |
lemon slices and fresh mint leaves |
Directions:
1. In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice and egg whites. Bring to a boil over medium heat; cook and stir for 8-10 minutes or until mixture reaches 160° or is thick enough to coat a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon peel. Transfer to a bowl, press plastic wrap onto surface of custard. Chill for 2-3 hours or until partially set.
2. In a large bowl, beat cream on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold whipped cream into the cooled lemon mixture.
3. Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half of the lemon mixture. Layer with remaining ladyfingers; top with remaining lemon mixture.
4. Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon slices and mint. Yield: 12 servings.
|
|