Recipe: Frozen Lemon Dessert (1969)

FROZEN LEMON DESSERT

8 graham crackers, finely crushed (1 1/2 cups crumbs)
3/4 cup granulated sugar, divided
1/4 cup (1/2 stick) butter, softened
2 egg yolks
1 egg
1/4 cup lemon juice
1/4 teaspoon salt
1 cup heavy cream
2 teaspoons grated lemon zest (colored portion of peel)
1 teaspoon vanilla

Mix crumbs with 1/4 cup sugar. Blend in butter. With the back of a spoon, press 2/3 of the crumb mixture firmly into the bottom of a 4-by-10-by-1-inch aluminum ice-cube tray (or divide the crumbs among six 4-ounce ramekins or custard cups, using 3 tablespoons per ramekin). Chill crust. Reserve remaining crumbs.

Beat egg yolks, egg and remaining 1/2 cup sugar together in the top of a double boiler until very thick. Stir in lemon juice and salt. Cook over simmering water, stirring constantly, until mixture thickens. Transfer to a bowl; let cool.

Beat cream to soft peaks. Fold in lemon zest and vanilla, then fold cream into egg mixture. Spoon into tray or divide among ramekins; sprinkle with reserved crumbs.

Freeze until firm. If prepared in a tray, cut into wedges before serving.

Servings: 6
Adapted from source: 150 Luscious Refrigerator Desserts by the Culinary Arts Institute; 1969