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Aunt V's Lemon Icebox Pudding



2 cups vanilla wafer crumbs


2 pkg unflavored gelatin

1 cup water

8 eggs - divided

2 heaping Tbsp butter

2 cup sugar - divided

juice and zest of 2 large lemon

1 pint whipping cream - whipped


2 cup vanilla wafer crumbs



Sprinkle 2 cups vanilla wafer crumbs over bottom of 8x13 inch pan and set aside.


Soften the gelatin in the water.

Over medium heat, beat together 8 egg yolks,butter,1 cup sugar,lemon juice and zest.

Stirring constantly,heat until thick and smooth.

Remove from heat and stir in the softened gelatin then set aside to cool.

Beat the 8 egg whites to soft peaks,gradually adding in the remaining 1 cup of sugar.

Fold the whipped cream into the beaten egg whites then fold all into the cooked custard.

Pour mixture over the crumbs in the pan.


Sprinkle the 2 cups of wafer crumbs over the top of the pudding.

Refrigerate for 24-48 hrs and cut in squares to serve.