Lemon Icebox Dessert

Serves: 15
Total Calories: 344


6 eggs white at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon white vinegar
3 cups sugar
1 teaspoon vanilla extract
6 eggs yolk
3 tablespoons lemon peels grated
1/2 cup lemon juice
2 cups whipped cream
1 cup walnuts chopped


Preheat oven to 300°. Butter a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a large mixer bowl at high speed, beat egg whites until frothy. Add salt, cream of tartar and vinegar beat until soft peaks form. Gradually beat in 2 cups of the sugar and continue beating until stiff and glossy. Beat in vanilla. Spread evenly in pan. Bake for 1 hour. Cool completely on a wire rack.

Meanwhile, in a heavy 3-quart saucepan over low heat, mix egg yolks, remaining 1 cup sugar, lemon rind and juice. Stirring constantly over low heat, cook for 10 minutes or until thickened. Cool completely.

In a small mixer bowl at medium speed, beat cream until soft peaks form. Spread half of the whipped cream over meringue. Carefully spread lemon mixture over cream, top with remaining cream and sprinkle with walnuts. Chill, uncovered, for 24 hours before serving.

Nutritional Facts:

Serves: 15
Total Calories: 344
Calories from Fat: 176

This Lemon Icebox Dessert recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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