Frozen Lemon Cake
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INGREDIENTS
INSTRUCTIONS
Mix up egg yolks, sugar and lemon juice and rind to cook in double boiler. Stir constantly until thick as heavy cream, Remove from heat and cool. Once this has cooled, beat egg whites until they stand in peaks and also beat cream until stiff. Gently fold the whites and cream into the custard mixture. Sprinkle half of the crumbs into the bottom of a springform pan. Add dessert mixture, and sprinke remaining crumbs over top. Freeze until firm. Suggestions: Can be eaten this way or topped with a spoonful of syrupy strawberries when served! Typed by: Melissa Mierau, Martensville, SK
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (204g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 481 | ||
| Calories from Fat: 186 (39%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 20.7g | 28 % | |
| Saturated Fat 8.6g | 43 % | |
| Monounsaturated Fat 7.2g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 555.9mg | 171 % | |
| Sodium 245.1mg | 8 % | |
| Potassium 200.2mg | 5 % | |
| Total Carbohydrate 58.7g | 17 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 58.4g | ||
| Protein 16.8g | 24 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 481
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