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Frozen Lemon Puff
Guaranteed raves and a great make-ahead.
Mix 2 eggs and 3 egg yolks, lemon juice, and sugar together in the top of a double boiler and cook until thick, stirring constantly. Cool. Whip the cream and fold into lemon mixture. Line sides and bottom of a 9-inch springform pan with vanilla wafers. Pour lemon mixture into the pan. Beat the 3 egg whites until foamy. Add cream of tartar and icing sugar and beat until peaks are stiff. Spread on the lemon mixture and brown under the broiler. (Watch carefully!) Cover with foil, making sure it doesn't touch the meringue. Freeze 8 hours or more. Remove from freezer (taking foil off immediately) at least 1-1/2 hours before serving.
Serves: 10 to 12
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