LEMON ICEBOX CAKE

Ingredients:

• 6eggs (yolks separated from whites)

• 1 1/4 cups castor sugar (you can grind Reg sugar in a blender to make it fine)

• Juice from 1.5 lemons

• 3 cups whipping cream

• Finely crushed gf graham crackers (I like @scharglutenfree - I used about 1 cup - should be enough to cover the base of your dish)

Directions

1. Using a mixer - whisk egg yolks at high speed. Slowly add in sugar until combined.

2. Add in lemon juice. In a separate bowl mix whipping cream until thickened. Fold into egg yolk mixture.

3. In another bowl beat egg whites until stiff peaks form and fold into mix.

4. Press a thin layer of graham cracker crumbs into the bottom of an 8 inch springform pan. Top with lemon mousse mixture.

5. Sprinkle with remaining graham cracker.

6. Freeze at least 4-5 hours before serving. Store in the freezer.

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