This is the perfect summer Sabbath lunch or Seudah Shlishit dessert, especially when you have invited guests. This Frozen Lemon Dessert is pareve, easy to make, and a light, sweet ending to a festive meal.
Prep Time: 20 minutes
Ingredients:
- BASE
- 7 ounces (200 grams) Petit Beurre biscuits
- 3.5 ounces (100 grams) pareve margarine
- TOPPING
- 4 egg whites
- 1/2 cup of sugar
- 1 container non-dairy Rich's whip topping
- 1/2 cup sugar
- 1/3 cup lemon juice
Preparation:
1. Crush the biscuits. Melt the margarine. Mix the crushed biscuits with the melted margarine.
2. Press them into the bottom of a freezer proof dish.
3. Whip the egg whites until they form soft peaks. Slowly add the sugar. Remove the whipped egg whites and sugar to a bowl.
4. Whip together the cream, sugar and lemon juice. Fold in the egg whites.
5. Spread the egg white mixture on top of the biscuits. Freeze.
NOTE:
This dessert can be made in advance in stored in the freezer for a few days.
2. Press them into the bottom of a freezer proof dish.
3. Whip the egg whites until they form soft peaks. Slowly add the sugar. Remove the whipped egg whites and sugar to a bowl.
4. Whip together the cream, sugar and lemon juice. Fold in the egg whites.
5. Spread the egg white mixture on top of the biscuits. Freeze.
NOTE:
This dessert can be made in advance in stored in the freezer for a few days.
