Lemon Meringue

Sheila Martin




5 egg yolks

1 1/4 cups sugar

2 cups parve whipping cream

3/4 cup lemon juice

1 lemon zest – optional

2 egg whites

1/4 cup sugar




  1. In a small bowl, using an electric or hand-held mixer, beat yolks until thick and creamy. Add sugar. Continue beating until light yellow.

  2. In another bowl, whip cream. Add lemon juice and zest. Fold whipped cream mixture into yolk mixture. Pour into a 9-10 inch spring-form pan. Cover

  3. Freeze at least 5 hours.

  4. Preheat broil element.

  5. In a large bowl, beat egg whites with sugar until stiff peaks form. remove cake from freezer and spread egg white mixture over the top of the emon mousse.

  6. Place on top rack of over. Broil for 1 minute. Watch very closely since it burns quite fast. Cover. Return to freezer. Serve frozen.