Aunt V's Lemon Icebox Pudding

Aunt V's Lemon Icebox Pudding Ingredients Crust 2 cups vanilla wafer crumbs Pudding 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 Topping 2 cup vanilla wafer crumbs Directions Crust Sprinkle 2 cups vanilla wafer crumbs over bottom of 8x13 inch pan and set aside. Pudding 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. Topping Sprinkle the 2 cups of wafer crumbs over the top of the pudding. Refrigerate for 24-48 hrs and cut in squares to serve. [BACK]