Lemon Ice Cream Tart

Beat the egg yolks and combine with lemon juice and zest

Add sugar, removing 2 tablespoons that will be used for the egg whites

Cook over low heat, stirring constantly until thickened

Let cool

Beat the egg whites until fluffy and add reserved sugar

Beat until stiff peaks form

Combine with lemon mixture and whipped cream

Mix well

Line a tart pan with parchment paper, greased with butter or neutral oil

Spread one-fourth of the crushed biscuits in the bottom

Cover with lemon cream and sprinkle with remaining biscuits

Freeze until firm

Serve in slices

(Suggestion by Claudia: Double the recipe and use a removable-bottom tart pan.)