© 2012 theCrackerBoxKitchen. All rights reserved.

Frozen Lemon Custard (repost)

This is a repost of a recipe I shared in my very first post (!), back in June 2010. I recently took a new photo, so I thought I’d share the recipe again.  It’s a delicious, relatively easy dessert — perfect for this hot summer we’re currently enduring.  You can read the original post here.

1  1/4 cup crushed graham crackers, divided
2 tablespoons butter, melted
3 eggs, separated
1 lemon (juice and zest)
½ cup sugar
1 cup whipping cream
4 tablespoons sugar, divided

Combine 1 cup of the crushed graham crackers with the melted butter, stirring until a crumbly loose mixture forms. Line the bottom of an 8×8-inch pan or baking dish with the mixture.

In a double boiler (or a bowl set over hot (not boiling) water) mix egg yolks, lemon juice, lemon zest, and sugar. Stir constantly until the mixture thickens. Remove from heat and set mixture aside for about 10 minutes, or until it cools.  Beat egg whites until light and fluffy. Gradually add 2 tablespoons of sugar and continue to beat until glossy, stiff peaks form.  In a separate bowl, beat whipped cream until fluffy, gradually adding remaining 2 tablespoons of sugar.

Gently fold (don’t mix!) lemon mixture, eggs whites and whipped cream together.  Spread the mixture in the pan over graham cracker crust. Sprinkle with the remaining 1/4 cup of crushed crackers. Place in freezer for at least 3 hours (over night is even better).

To serve, remove from freezer, cut into squares, and plate. Allow squares to thaw for about 2 minutes, then serve.


  • I’ve made this dessert as the recipe calls for (in a baking dish)  and in individual cups (as pictured). Individual cups serve between 8-10, depending on the size of your cups. I used antique custard/dessert cups which I would say hold about 1/2 – 3/4 cup (pictured is the larger of the two types I have.)
  • For the individual cups I placed approximately 2 TBS of graham cracker in each. And still had a little left over (which I unashamedly ate with a spoon. Mmmmm… graham crackers and butter…) If you want a little more “crust”, go with 2.5-3 TBS/cup.
  • If you use a baking dish, you can still serve 8-10, you’ll just need to be more conservative/precise with your slices. It’s a pretty rich dessert, so small portions will still satisfy. 🙂

Recipe Source: vintagevictuals.com

Due to the slight risk of salmonella or other food-borne illness, please use caution when consuming raw and lightly cooked eggs.  To reduce this risk, it is recommended that you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. You may also purchase pasteurized eggs, such as Davidson’s.

One Comment

2 Trackbacks

  1. By Recipe Round-up | theCrackerBoxKitchen 11 August, 2013 at 1:27 PM

  2. By Chocolate Rum Mousse | theCrackerBoxKitchen 29 January, 2015 at 4:02 PM

Leave a Reply

Your email address will not be published.
Required fields are marked:*