Sounds lovely! Do you remember how hard it freezes? Hard enough to scoop? I am thinking I would have a hard time finding room in the freezer for 8 martini glasses, and am thinking that scoops of the stuff rolled in the crumbs would be good.
Linda C

That sounds wonderful! Easy, yet beautiful if presented in the martini glasses.
I love anything lemon.

I wonder if I could cut calories but using skim milk instead of cream. Hmmmm...
Cream is the only thing I don't have on hand to make it.

Lime would be good too.

Thanks for sharing.
Deanna

I know that it came out of the fridge a little before it was served, to soften a bit. Maybe scoop when partially frozen?

Mother was making this recipe from about the mid-50's, I don't recall it before then. She had a special set of unusual wine glasses that she used for nothing else, and it was a lovely presentation.

Is that supposed to be 1/2 pint whipping cream, whipped?

Oooh this sounds wonderful! If the fuzzy feeling goes away I will make it for dessert tonight, otherwise it will have to wait until tomorrow. Thanks for posting it!

Alexa

yes, 1/2 pt cream, whipped. Sorry that the ingredient list ran together on screen... I didn't type it that way!.

Thanks, Sushipup, that sounds simple and delicious. I love lemon and it starts just like Grandma's lemon pie filling, in a double boiler with those eggs yolks. I just loved that stuff...

Annie

Milk won't work if you are trying to cut fat content....but I'll bet non fat Cool Whip would....:-Q
And maybe instead of lemon juice you could use 2 teaspoons of Cystal Light and some splenda instead of sugar....and how about egg beaters instead of the egg yolks and powdered merangue mix instead of the egg whites?
And you have turned it into something with almost no fat, or sugar, no danger from undercooked eggs and no fuss with squeezing lemons.
And a taste like something from the freezer section of the Acme.....and because so many have seldom eaten things with egg cooked slowly in a double boiler and fresh grated lemon rind, they might not know a difference.
And that's how Grandma's lovely recipes get made into something using shortcuts, with not nearly the taste of Grandma's cooking...but because we have had so much bottled, packaged and frozen stuff...we don't mind the taste of stuff made with powdered herbs and canned fruit and vegetables and have forgotten what frozen lemon pie should taste like.....sigh...
OK...off the soap box and copying and pasting it before I lose the recipe!
Linda C

I'm with you, Linda. Mother never thought she was a great cook, but she was, and looking back, I think it's because she had standards, using real ingredients and basic techniques. So everything came out tasty, as it should.

What about making this in a glass pie pan, and cutting it? That's a classic. How hard would it be to cut?

Sushipup: I'm so glad you found the recipe! I'm looking forward to trying it in the next few weeks - looks lovely!

Mandie

LindaC, I wasn't suggesting substituting everything.
I DID misread (or read what printed, actually) that the recipe called simply for cream. I didn't fully read the directions, just the ingredient list. Seeing cream, I thought maybe FF milk might be substituted.
I am a firm believer in wholesome, fresh, high quality ingredients. That's why I raise my own beef, chicken, eggs, veggies and buy almost all the rest locally from trusted sources. I am fully capable of making my own bread from wheat that I ground myself.
However, IF I can save a few calories AND maintain the taste and texture in a recipe, I am not above doing that.
I've spent the last 18 months focused on just that and lost 35 lbs., dropped my cholesterol by 60 points and brought down my triglycerides as well.
That's why I asked!! I love to eat, but I also don't want to die of obesity at 50. Just my choices..........

Deanna

Deanna, leave the cream, use Splenda, and maybe the cartoned egg stuff?