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Frozen Lemon Puff

Guaranteed raves and a great make ahead

  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.
  2. Line sides and bottom of a 9″ (23cm) springform pan with vanilla wafers. Pour lemon mixture into the pan.
  3. 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!)
  4. 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 Best of Bridge

This recipe is available in the book Best of Bridge Holiday Classics.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Three.

This recipe is available in the book The Best of the Best and More.