All throughout the holidays, we go to many parties and gatherings. More often than not, the good food we enjoy tends to be quite rich. The desserts we often have are also rich, though they're so very good and we enjoy them. Sometimes, though, after a satisfying meal, we'd like a dessert that's refreshing and cooling.
That brings me to the recipe I'm sharing, which is for "Frozen Lemon Pie". This is a good, make-ahead dessert that will remind you of ice cream when you taste it. It seems that any dessert that has a lemon flavor is just what we want after a heavy or salty meal. Not a hard recipe to make, it goes together easily and is also one you'll want to remember for the summertime when you want a dessert that's refreshing and cooling.
You begin by lining a shallow baking dish with crushed vanilla wafer crumbs, using a 11x7 inch dish or one that measures about 1-1/2 quarts. You also line the sides of the dish with vanilla wafers. The lemon custard combines egg yolks, sugar, lemon juice, lemon rind and some salt in the top of a double boiler. If you don't own a double boiler, you can use a regular saucepan, but be certain to use LOW heat. If the temperature's too high, this can cause the egg yolks to scramble, which of course you don't want to happen. When this mixture is thick, it cools while you prepare the rest of the ingredients.
You now whip some whipping cream and some egg whites. These are folded together and combined with the cooked lemon custard. This is now turned into your prepared dish and topped with additional vanilla wafer crumbs. Cover with plastic wrap or foil and freeze for about 6-8 hours. When serving, remove from the freezer about 10 minutes beforehand to let it soften just a bit to help in slicing it.
When whipping the cream, make sure to use a cold bowl and cold beaters prior to whipping it. This helps the cream to whip faster and hold its stiffness better. Also, when whipping the egg whites, have them at room temperature so that they'll whip to their highest volume. Make sure not to use a plastic bowl when whipping egg whites. Plastic tends to absorb fats from other foods and when in contact with egg whites, this can cause the white to not whip well. I find that either glass, metal or copper bowls are the best for beating egg whites.
Another wonderful pie that's cool and refreshing is one I gave a while back for "After Dinner Mint Pie". It's also pretty and festive with a pastel green color, which would be pretty here at the holidays. To get this recipe, follow this link:
And, if you would like an apple pie, try making them in a jar! Here's a link that has a video that'll show you how:
Refresh your taste buds this holiday season with this frozen lemon treat!
FROZEN LEMON PIE
- 1-1/4 cups crushed vanilla wafers
- Whole vanilla wafers to go around the edges of the dish
- 3 egg yolks
- 1 cup sugar
- 1/4 cup lemon juice
- grated rind of 1 lemon
- 1/2 teaspoon salt
- 1 cup chilled heavy cream
- 3 egg whites, at room temperature
Line the dish with 1 cup of the vanilla wafer crumbs. Line the sides of the dish with the whole vanilla wafers and set aside. In the top of a double boiler, combine egg yolks, sugar, lemon juice, lemon rind and salt, mixing well. Cook until mixture is thick and set aside to cool. In a chilled bowl with chilled beaters, whip the cream until stiff. With clean beaters, beat the egg whites until stiff. Fold the cream and egg whites together, then fold in the cooled lemon custard. Pour into prepared dish. Sprinkle remaining vanilla wafer crumbs on top. Cover with plastic or foil and freeze at least 6-8 hours. Remove from freezer about 10 minutes before serving. Yield: 6-8 servings.