3 separated eggs
1 1/4 cup all-purpose flour
1 1/2 lemons (juice and grated zest)
1 cup crushed vanilla wafers
1/2 cup whipped cream or 1 cup heavy cream without the serum
3 separated eggs
1 1/4 cup all-purpose flour
1 1/2 lemons (juice and grated zest)
1 cup crushed vanilla wafers
1/2 cup whipped cream or 1 cup heavy cream without the serum
Beat the egg yolks with 3/4 cup of sugar, lemon juice, and grated zest
Cook over low heat in a water bath until it becomes transparent
Let it cool
Beat the egg whites until stiff peaks form with the remaining sugar
Fold in the cooled egg yolk mixture gently
Add the whipped cream
Cover the bottom of a 9x13 inch baking dish with 1/2 cup of crushed vanilla wafers, reserving the remaining for topping
Spread the cream over the top and sprinkle with the reserved vanilla wafers or chopped nuts
Refrigerate until set
Cut into squares or slices to serve.
