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Yummy Lemon Dessert


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  • 4 eggs (separated)
  • 1 1/2 fresh lemons
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1/2 pint whipping cream (1 cup)
  • 2 cups Graham Cracker crumbs (or more)
  • 4 tablespoons melted butter (use up to 5 tbsp)
  • 1 Ready Made Graham Cracker Pie Shell (*optional - use instead of graham cracker crumbs and melted butter)



Step 1

Prepare graham cracker crust. If making in ice cube trays, mix together graham cracker crumbs with enough melted butter to form a crust, and pat firmly into trays.

If making dessert in a pie tin, you can use store bought ready made graham cracker crust and omit graham cracker crumbs and butter.

In 2 separate bowls, beat egg whites until stiff peaks form and beat whipped cream until thickened and firm. Refrigerate both bowls until ready to use.

Meanwhile, make lemon filling.

Beat 4 egg yolks until light and fluffy.

Grate the rind of one lemon. Squeeze the juice from 1½ lemons.

In a double boiler, add beaten egg yolks, lemon rind, sugar, salt and lemon juice. Stir and cook over medium heat for about 15 minutes, stirring occasionally, until mixture has thickened. DO NOT BOIL. When thickened, set aside to cool.

Gently fold together chilled egg whites and whipped cream. Pour the cooked egg filling into the egg whites and whipped cream mixture. Gently fold all together.

Pour into graham cracker pie shell or graham cracker crumb lined ice cube trays. Freeze overnight. When ready to serve, let sit out for a few minutes then cut in pie shaped wedges or remove from ice cube trays. Garnish with a dollop of whipped cream and a thin lemon slice.

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