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Parve
Medium
3 Hours, 20 Minutes
Diets 
Ice cream pie is always a crowdpleaser (no matter the season!). With this recipe for homemade parve (dairy free) lemon ice cream filling, you’ll find it irresistible.
4 ounces margarine
7 ounces Kedem Tea Biscuits, processed
4 ounces lemon-filled wafers, processed
8 eggs, separated
3/4 cup sugar
1 (10-ounce) container Kineret Whipped Topping
4 tablespoons lemon juice
3 teaspoons lemon zest
Melt margarine and add cookie and wafer crumbs. Toast lightly. Press into a 9 x 13-inch pan, reserving one third of the crumbs for topping.
Beat egg whites until fluffy. Add sugar and beat until stiff.
Beat whip topping until stiff. Add yolks, and lemon juice and zest.
Pour ice cream onto crust and sprinkle reserved crumbs on top. Freeze.
Photography and styling by: Elazar Klein Studio
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Combining Whites and whip topping Instructions say to beat whites and add sugar, and then to beat whip and add yolks, lemon juice and zest. There is no instruction on combining the two. Are they beaten together? Are they folded together? How are they combined? Thank you.
Devine! It went down so well. I made it in 25 individual plastic dessert containers with lids.
I’d like to try it in chocolate flavor next time!
I love anything lemon.