Lemon Ice Box Dessert
Lemon Ice Box Dessert
Hands On Time: 45 minutes
Total Time: 9 hours and 30 minutes
1 package unflavored gelatin
1 1/4 cup crushed vanilla wafers, divided
4 eggs, separated
1 cup granulated sugar, divided
1 cup whipping cream
In a small bowl or cup, dissolve gelatin in 1/4 cup cold water. Set aside.
Spray a 9-by-5-inch loaf pan lightly with cooking spray, then line the pan with a sheet of plastic wrap, allowing the wrap to hang over the long edges of the pan (the wrap will come about halfway up the short sides of the pan). Sprinkle 1/2 cup of crushed vanilla wafers in the bottom of the pan; set aside.
Zest the lemons; set the zest aside. Slice the lemons in half and squeeze their juice into a small cup; set the juice aside. Discard the lemons.
In a saucepan, whisk the egg yolks with 1/2 cup of the sugar, the lemon zest and the lemon juice. Cook over low heat, stirring constantly, until the mixture is boiling and thickened. Add the gelatin and stir until well-dissolved; remove from heat. Cool to room temperature.
When the mixture is cool, using electric beaters, whip the egg whites until they begin to stiffen, and then slowly beat in the remaining 1/2 cup sugar. Beat until egg whites are stiff but not dry. Set aside.
In a separate bowl, beat whipping cream until it holds its shape. Fold the whipping cream into the yolk mixture. Fold in the egg whites.
Spoon the mixture into the prepared pan and tap gently on counter to remove any air bubbles. Top with remaining crushed wafers. Chill overnight.
To serve, run a small spatula along the short edges of the pan. Place an inverted serving plate on top of the pan, and then flip the plate and pan together to invert the dessert onto the plate. Lift off the pan, and then peel off the sheet of plastic wrap. Sprinkle with additional wafer crumbs, if desired, and serve.
Per serving: 391 calories (percent of calories from fat, 7), 23 grams protein, 67 grams carbohydrates, 6 grams fiber, 3 grams fat (1 gram saturated), 10 milligrams cholesterol, 405 milligrams sodium.
About the recipe
This pretty dessert tastes like a lemon meringue pie. The directions sound a bit complicated, but they’re really not — you’re just folding whipped egg whites and cream into a cooked pudding and then layering it in a mold with cookie crumbs. If you’re concerned about the uncooked egg whites, use pasteurized eggs.
For the prettiest presentation, do not let the dessert sit at room temperature for more than an hour or so before serving. If necessary, chill it at your destination before slicing.