Frozen lemon souffle squares


1 cup vanilla cream filled cookies, crushed
3 eggs, separated
2 tbsp. fresh lemon zest
1/3 cup fresh squeezed lemon juice
1/3 cup sugar
1/4 cup sugar
1 cup whipped cream or 2 cups frozen whipped topping, softened

  1. Line an 8 or 9-in. square pan with 2/3 of the cookie crumbs.

  2. In a medium size saucepan, combine the egg yolks, lemon zest, lemon juice and the 1/3 cup of sugar. Stir
    until well combined. Cook over a medium heat until it just starts to boil, stirring constantly.

  3. Remove from the heat and cool. In a medium size bowl, beat the egg whites until frothy. Slowly add the sugar and continue to beat until stiff peaks form. Fold into the lemon mixture. Fold in the whipped cream. Pour into your pan and top with the remaining cookie crumbs. Cover with foil and freeze at least 6 hours or overnight.

  4. Cut into squares and garnish with lemon slices.

jackie austin