LEMON ICE BOX
Course
Sweets
Ingredients
100-150
G
Amaretti biscuits
crushed
2
large lemons
zest and juice
85
G
caster sugar
250
mls
double cream
whipped to soft peak
3
eggs
separated
Instructions
Line base of a 2-lb loaf tin or equivalent plastic box with crushed amaretti biscuits
Beat egg yolks with the sugar until thick and pale
Beat egg whites to a stiff peak
Add lemon zest and juice to the whipped cream
Fold lemon cream into the egg mix
Gently fold in egg whites a little at a time using a metal spoon
Pour into prepared container. Cover with lid or foil and freeze for at least 6 hours..
Recipe Notes
Serves approx. 8-10 and can be made with parev cream