Get the Recipe: Frozen Lemon Dessert
A light and refreshing frozen lemon cake, with a crumb topping and base and a light, creamy lemon filling. A perfect Summer cake!
Ingredients
Crumble:
- 1 cup all purpose flour, spooned and levelled
- 1/2 cup light brown sugar, packed
- 1/2 cup walnuts, finely chopped
- 1/2 cup salted butter, melted
Lemon Filling:
- 2 large egg yolks, pasteurized
- 1/3 cup lemon juice, strained
- 1 Tablespoon lemon zest
- 2 large egg whites, pasteurized
- 1/4 cup white granulated sugar
- 1 1/2 cups whipping cream, 35% b.f.
- 1/4 cup white granulated sugar
Instructions
- Preheat oven to 350F (regular bake setting/not fan assisted).
- Make the crumble: In a medium bowl, whisk together the flour, brown sugar and walnuts. Add the melted butter and stir in until the mixture is moistened. Scatter mixture onto a baking sheet and place into preheated oven for 8-10 minutes, stirring once or twice while cooking, or until set, but not starting to brown. Remove from oven and allow to cool completely on the pan.
- Make the filling: Separate the eggs, placing the egg yolks in a small bowl and setting aside. Add the egg whites into a medium bowl (with electric mixer) or the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites, starting at medium low speed, until il soft peaks form. Increase the speed to medium and slowly add the 1/4 cup white sugar to the egg whites. Increase the speed to medium-high and continue beating until firm peaks are made.
- Add the lemon juice and lemon zest to the egg yolks in the small bowl and whisk together well until light and foamy. Add the egg yolk mixture to the whipped egg whites and fold in until combined.
- Whip the whipping cream together with the remaining 1/4 cup of sugar until medium peaks are formed. Fold the whipped cream into the egg white mixture until well combined.
- Cover the bottom of an 8-inch springform pan with plastic wrap and attach the sides. Sprinkle 1/2 of the crumble mixture evenly over the bottom of the pan. Spoon the lemon filling over-top, smoothing the top. Cover the pan with plastic wrap and then cover that with a sheet of aluminum foil. Place into the freezer for 1 hour. Remove and sprinkle the remaining crumble on top. Replace the plastic wrap and foil and return to the freezer for at least 5 hours more (6 hours total) before serving.
- Serve straight from the freezer. Will keep in the freezer for up to 3 months.
Serving: 1serving, Calories: 387kcal, Carbohydrates: 42g, Protein: 6g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 92mg, Sodium: 139mg, Potassium: 161mg, Fiber: 1g, Sugar: 28g, Vitamin A: 579IU, Vitamin C: 5mg, Calcium: 81mg, Iron: 1mg
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