Somehow when I end the meal with something lemony, I feel like it’s somewhat dietetic. Maybe because it’s light and not too sweet? I’ll be making this recipe three times this Pesach!
Lemon Ice Cream Pie
Recipe By Chanie Nayman
- Cooking and Prep: 1 h 20 m
- Serves: 10
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Contains:
Ingredients (13)
Nut Crust
Lemon Ice Cream
Start Cooking
Make the Dessert
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Combine nut crust ingredients and press into a nine to 10-inch springform. Bake for 10–15 minutes. Remove from oven and allow to cool.
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Beat egg whites with sugar and vanilla sugar until mixture looks like marshmallow fluff (a moment after the stiff peaks form). In a separate bowl, mix the oil and yolks with a fork. Turn the mixer to low, and slowly add the yolk mixture. Add lemon juice and zest. Pour into nut crust and freeze.
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Before serving, garnish with fresh blueberries.
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