Rapid Lemon Cake

Name: Rapid Lemon Cake
Ingredients: Malted cake crust, toasted; 3 eggs; 1/2 cup of granulated sugar; 1 cup of heavy cream; 2 teaspoons of grated lemon zest; 1/4 cup of freshly squeezed lemon juice

1
Malted cake crust, toasted
2
3 eggs
3
1/2 cup of granulated sugar
4
1 cup of heavy cream
5
2 teaspoons of grated lemon zest
6
1/4 cup of freshly squeezed lemon juice

Ingredients

1
Malted cake crust, toasted
2
3 eggs
3
1/2 cup of granulated sugar
4
1 cup of heavy cream
5
2 teaspoons of grated lemon zest
6
1/4 cup of freshly squeezed lemon juice

Directions

1
Prepare the cake crust, setting aside 2 tablespoons of the mixture for decoration
2
Beat the whites until fluffy, gradually adding the sugar to create a stiff meringue
3
Beat the yolks (until thickened) and heavy cream
4
Combine this cream with the yolks, lemon zest, and juice into the egg mixture
5
Place on top of the cake crust
6
Dust with the reserved cake crust mixture and place in the freezer
7
Remove about 15 minutes before serving