1 1/2 cups crushed Maizena biscuits, processed in a blender
1/3 cup melted butter
For the filling:
1 tablespoon cornstarch
2/3 cup granulated sugar
3/4 cup boiling water
1/8 teaspoon salt
2 tablespoons grated lemon zest
2 separated eggs
4 tablespoons freshly squeezed lemon juice
1 1/4 cups whipped cream, beaten to a meringue-like consistency
1 1/2 cups crushed Maizena biscuits, processed in a blender
1/3 cup melted butter
For the filling:
1 tablespoon cornstarch
2/3 cup granulated sugar
3/4 cup boiling water
1/8 teaspoon salt
2 tablespoons grated lemon zest
2 separated eggs
4 tablespoons freshly squeezed lemon juice
1 1/4 cups whipped cream, beaten to a meringue-like consistency
Mix the biscuits with melted butter and spread half of it in a 22.5 cm round or square 20 cm baking dish, pressing well into the bottom only
Make the filling: In a saucepan, combine cornstarch and sugar
Add boiling water gradually, stirring well
Bring to a boil over medium heat until transparent
Add salt, grated lemon zest, and 2 egg yolks
Place saucepan in a double boiler and cook until thickened, stirring constantly
Remove from heat and add freshly squeezed lemon juice
Refrigerate until chilled
Beat egg whites until stiff peaks form and fold into lemon mixture with gentle strokes
Fold whipped cream into lemon mixture and spread filling over the prepared baking dish
Dust with remaining biscuit crumbs
Freeze for at least 1 hour or until serving time
Serve after thawing for 30 minutes, yielding 8 servings.
