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“My grandma strikes again with another great dessert from her recipe box. I hope you enjoy it as much as we always do.”

Ingredients Nutrition


  1. Mix Bisquick, 2 Tbs sugar and 3 Tbs butter until crumbly. Press 1/2 of the mixture into an ungreased 9x9" pan. Bake at 350 for 10 minutes or until light brown.
  2. Spread other 1/2 of mixture onto a cookie sheet and bake for about 6 minutes or until light brown.
  3. In a 2 quart saucepan beat egg yolks with a fork. Stir in 1 Tbs sugar, lemon peel & juice. Cook over low heat stirring constantly until thick. Cool.
  4. Beat whites until foamy. Beat in 1/2 c sugar 1 Tablespoon at a time. Continue beating until foamy, stiff and glossy. Do not under beat.
  5. Beat whipping cream in a chilled bowl until stiff.
  6. Fold egg whites and whipped cream into the lemon mixture. Spread over crust layer in pan. Top with baked crumbs.
  7. Freeze in pan until firm (4 hours) Thaw slightly before serving.

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