Frozen Lemon Puff

Guaranteed raves and a great make ahead

Frozen Lemon Puff
  1. 5 eggs (separate 3 and reserve whites)
  2. 3/4 cup fresh lemon juice 175ml
  3. 1 cup sugar 250ml
  4. 2 cups whipping cream 500ml
  5. vanilla wafers to cover bottom and sides of pan
  6. dash cream of tartar
  7. 1/4 cup icing sugar 60ml
  1. 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
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  1. The recipe for frozen lemon puff says to line the bottom plus the sides of a springform pan with vanilla wafers, but the picture does not show a side wafer “crust.” Is the recipe correct or is the picture correct?

  2. I’m about to make this for my bridge group on Wednesday. Do I take from the freezer and leave on the counter for 90 minutes before serving or do I take from freezer and leave in fridge?

  3. Made this for a family event that sadly had to be postphoned due to illness. Wondering how long I can keep it in the freezer. Been there two days now. Any thoughts?

  4. Would this recipe work with a crushed cookie crust?

    I found all the cookies a bit much. I loved the light flavour of the filling though.

    Thank You.


    • Hi Elizabeth, we did not test this recipe with a cookie crust, but it would likely work, provided the mixture has enough butter and sugar to hold it together. Either way, the end result will still be very tasty! Enjoy!

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