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My cousin, Rochel K., who is always on the lookout for great food, shared this one with me. Each time I make it, I silently thank her as my guests are wowed again. If you do not use any processed products on Passover, make this after Passover. It’s a real crowd-pleaser and looks impressive too.
5 egg yolks
1 and 3/4 cups confectioners’ sugar
3/4 cup lemon juice (about 4 lemons)
5 egg whites
3/4 cup sugar
Combine eggs and sugar over a double boiler. Cook for five minutes, stirring constantly. Do NOT let it curdle. Stir in lemon juice.
In the bowl of an electric mixer, beat the non-dairy whipped topping. Fold in egg mixture.
Pour into a glass Pyrex pie plate or into a silicone mold. Deep freeze overnight.
In the morning, preheat oven to 400 degrees Fahrenheit. While oven heats, prepare the meringue topping.
In the bowl of an electric mixer, beat egg whites while slowly adding the sugar. Beat until stiff peaks form.
Remove the ice cream from the freezer and spread or pipe the meringue over the ice cream. Place on a baking sheet and in the oven. Bake until the meringue is golden brown, about four to five minutes. Make sure to watch closely. As soon as meringue is browned, remove from oven immediately and refreeze.
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Pint? Hi what do you mean a pint of whip cream? I usually buy a 16oz whip cream. Do you mean two whip creams?
Hi Faigy,
A pint is 16 ounces. So the size you usually buy should work perfectly. Enjoy!
Hi Faigy. 16 ounces are in a pint.
hi
i think 16 oz. is 1 pint.
not sure yet how it tastes, but make sure to place your molds onto the silicone sheet, not the ice cream!!!!! you will end up with a puddle…. 🙁