Comments on: Recipe Corner: Lemon Freeze

By: eudoxis

eudoxis — Tue, 08 May 2007 14:48:27 +0000

Pasteurized eggs are now readily available and can be used for raw egg recipes. In this recipe, the citric acid in the lemons will kill Salmonella, provided the freezing time is increased to, at least, overnight.

By: SamChevre

SamChevre — Tue, 08 May 2007 14:02:14 +0000

Leave out the eggs, and put the whipped cream on top, and you have a “Lemon Icebox Pie” like my step-grandmother made.

By: Alan de Bristol

Alan de Bristol — Tue, 08 May 2007 06:17:02 +0000

When you say “rind”,do you mean “zest”?

By: Catherine

Catherine — Tue, 08 May 2007 00:53:47 +0000

Mmm-mmm, the graham cracker crust is genius. Please, jackmormon, post your results.

By: Jackmormon

Jackmormon — Mon, 07 May 2007 23:11:27 +0000

I immediately substituted a graham cracker crust for your cornflake crust in my imagination. Before I try this out, do you have any strong words in favor of your vision?

By: Gorgle Erf

Gorgle Erf — Mon, 07 May 2007 22:08:04 +0000

I beleive “standard” British sugar is more coarse than standard American sugar, so the use of finer caster sugar for certain applications is needed. You probably don’t need to but super fine sugar in the US. At worst, run your regular sugar through a food processor.

By: harry b

harry b — Mon, 07 May 2007 21:26:09 +0000

Thanks david—fixed. The cream goes with the condensed milk. Yes, it is close to key lime pie, except that in that case baking is an easy way of dealing with the salmonella problem…

By: David Margolies

David Margolies — Mon, 07 May 2007 20:39:19 +0000

The ingredients include 1/4 cup heavy cream, but you do not do anything with it. I am guessing you beat it and fold it in along with the egg whites. (By the way, as written—i.e. without the cream—this is close to the recipe for a key lime pie, using key limes instead of lemons, and putting the merangue on top instead of folding it in.)

By: harry b

harry b — Mon, 07 May 2007 20:20:12 +0000

Sorry about the spellling. Caster sugar is very fine sugar (sometimes called “superfine” sometimes “Bakers” sugar in the states). To be perfectly honest, I don’t find regular granulated sugar much inferior….

By: Aidan Kehoe

Aidan Kehoe — Mon, 07 May 2007 19:35:51 +0000

Scott, look for ‘caster sugar’ here.

By: Scott Spiegelberg

Scott Spiegelberg — Mon, 07 May 2007 19:12:17 +0000

You could also use egg substitute instead of real eggs to avoid the salmonella problem. One question: what is castor/baker’s sugar?