lemon freeze

How To Make lemon freeze

• 1

  Preheat the oven to 325F.
• 2

  Mix all the crust ingredients in a bowl using a fork and then your hands, until dough comes together in a ball.
• 3

  Flatten the dough into a disk.
• 4

  Lift the removable base from a 9 or 10-inch flan pan and cover it with a piece of parchment paper cut to fit. Place the flattened dough onto the parchment paper.
• 5

  Cover with a piece of plastic wrap and roll the dough out to the edges of the parchment paper.
• 6

  Return the base with the rolled-out dough on the flan ring and, with your fingers, gently press the edges of the dough about a 1/4 inch or so up the sides of the pan.
• 7

  Bake until lightly browned, about 5-7 minutes. Let cool.
• 8

  ASSEMBLY
• 9

  Whisk together the egg yolks, honey, and lemon juice in a double boiler or in a glass bowl sitting above a pot of boiling water. Cook the mixture until it turns from thin, frothy and bright yellow to thick, creamy, and butter-colored consistency, about 10-15 minutes.
• 10

  Remove from the hear and let cool at room temperature. To speed up the process, place the glass bowl in a larger bowl with ice.
• 11

  Beat the egg whites until stiff.
• 12

  Gently fold the yogurt into the cooled lemon mixture.
• 13

  Gently fold in the beaten egg whites.
• 14

  Pour the entire mixture into the cooled crust and freeze.
• 15

  Remove from the freezer and let stand in the refrigerator for about 20 minutes before serving.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card