Retro Frozen Lemon Dessert like Granny makes.

We’re off to visit the Rentals next weekend and the Girls are beside themselves with excitement. Babar made and installed a bug hotel after we saw them last and I’m hopeful that there may be some mini-beasts to spy on when we get there. If not, there’s always the pool, so they’ll be happy either way. I won’t because I’ll spend the whole time marshalling the Wonder Hound, who is deeply suspicious of the pump and spends a good chunk of her time barking at it, and trying to prevent Dimples from jumping in the pool without someone being there. She’s such a daredevil.

What I am hopeful of is a slice of the amazing frozen lemon dessert that Granny makes. It’s so light and zesty, creamy and crunchy. Full of opposites yet utter proof that opposites do attract and can work incredibly well together. I asked her for the recipe a long time ago and then proceeded to lose it. It’s too mortifying to ask for it again, so I did an internet serach and, wouldn’t you know, I’m not the only one who thinks that this Frozen Lemon Pie  Thing is a little slice of heaven? I’m copyingt the recipe verbatim from Vintage Victuals, and adding my own edits where necessary.

Frozen Lemon Cake
adapted from Nanny’s recipe

1 cup crushed graham crackers, divided I think in England these are digestive biscuits. I didn’t bother dividing them.
2 tablespoons butter, melted
3 eggs, separated
1 lemon (all juice and all zest)
½ cup sugar
1 cup whipping cream I used double, which worked just as well
4 tablespoons sugar

Combine 3/4 cup of the crushed graham crackers with the melted butter, stirring until a crumbly loose mixture forms. Line the bottom of an 8×8-inch pan with the mixture. I used a loaf tin so that I had very retro slice, because the round tim I used the first time just didn’t do it for me.

In a bowl set over hot water (not boiling) mix egg yolks, lemon juice, lemon zest, and sugar. Stir constantly until the mixture thickens. At this point Nanny’s instructions say “Keep cool.” – this is because it will take about 10 minutes for the mixture to thicken. Cute. Remove from heat and allow the mixture to cool. I found that thickening is a relative term: I imagined it would go thick like lemon curd but it actually just thickened enough to coat the back of a spoon.

Beat egg whites until light and fluffy. Gradually add 2 tablespoons sugar and continue to beat until glossy, stiff peaks form.

Next, beat whipped cream until fluffy, and gradually add 2 tablespoons sugar. Then, gently fold all three mixtures together.

Spread the mixture in the pan over the prepared crust. Sprinkle with the remaining 1/4 cup of crushed crackers.  I didn’t bother with this bit, partly because I’d already eaten the leftovers. Oops. But I did top with decorative swirls of lemon zest. Place in freezer for at least 3 hours  ideally on a flat surface. When you’re ready to serve, remove from the freezer, and cut into squares and plate them. Then allow to melt ever so slightly – about 4-5 minutes. Serve immediately.