Frozen Lemon Puff The Best of the Best - Vol. 1 (Page: 275) Aces (Page: 185) Recipe of the Month - July 2008 View past Recipes of the Month Guaranteed raves and a great make ahead Ingredients: 5 eggs (separate 3 and reserve whites) 3/4 cup fresh lemon juice 175ml 1 cup sugar 250ml 2 cups whipping cream 500ml vanilla wafers to cover bottom and sides of pan dash cream of tartar 1/4 cup icing sugar 60ml Instructions: Whisk 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" (23cm) 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 10-12 The people who assure you that money isn't everything usually have everything. Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

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