Creamy No-Bake Lemon Cake


1-1/4 cups sugar
4 eggs, separated
Juice and rind of 1-1/2 lemons
3 heaping tablespoons lemon Jello mix
1 cup boiling water
Pinch of salt
1/2 pint whipped cream
8 vanilla wafers


Mix together ¾ cup sugar, egg yolks, and juice and rind of the lemons. Cook until thick. Dissolve lemon Jello in boiling water and cool until congealed. Mix with sugar and yolk mixture and let stand until firm. Whip egg whites with remaining ½ cup sugar and salt. Fold whipped cream and egg whites into gelled mixture. Roll vanilla wafers into crumbs. Sprinkle half on buttered freezing tray, pour in filling, and sprinkle other half on top. Freeze at least 4 hours.


Serves 6-10

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