Saturday, July 23, 2016

Fro-Yo and Lemon-Cream Custard Torte

This frozen treat is a yummy trio of flavors: A graham cracker crust, topped with a layer of frozen vanilla yogurt, and then a rich, lemony custard. The key to getting the best flavor from this dessert is to take it out of the freezer and place it in the refrigerator about 30 minutes before serving (it can even sit a few more minutes on the counter).


1.5 cup finely crushed graham crackers
6 Tbs. butter, melted
1/4 cup sugar

1 pint of frozen vanilla yogurt (you can add another 1/2 pint for a thicker layer)
3 eggs (1 whole egg, 2 yolks, 2 whites)
1/2 cup sugar
1/4 tsp. salt
1/4 cup lemon juice
1 cup heavy cream


Make the Graham Cracker Crust: Preheat the oven to 350 degrees. Combine the crushed crackers, melted butter and sugar. Press the crumbs into an 8-inch square pan; push the crumbs up the side of the pan a bit to help contain the next layers of torte. Bake for 10 to 15 minutes, until lightly brown. Let cool.

Make the Frozen Yogurt Layer: Carefully cut away the container from the frozen yogurt. Cut the yogurt into slices and lay on the bottom of the graham cracker crust. Arrange the slices around the pan as needed to cover the surface. Use the back of a spoon to smooth the layer. Freeze.  

Make the Lemon-Cream Custard: In a sauce pan, beat together 1 whole egg and 2 yolks. Add sugar, salt and lemon juice. Cook the mixture over low heat, stirring constantly until thick. This could take 20 minutes, so get comfortable before starting to make this custard.

When the custard is thick, pour it into a large bowl and allow it to cool.

Two more bowls are needed for the next steps. In one bowl, beat the egg whites until stiff. In another bowl, whip the cream.

Fold the cream into the lemon mixture. Next, fold in the beaten egg whites. Pour everything into the pan with the crumb crust and yogurt. Smooth the top and freeze.


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