Ingredients Jump to Instructions ↓

  1. 2 Cups Vanilla Wafers, finely crushed

  2. 5 tablespoons butter , melted

  3. 1/2 tsp. Salt

  4. 6 Egg Yolks

  5. 1 Cup Sugar

  6. 1 tablespoon Grated Lemon Peel

  7. 1/4 Cup Lemon Juice

  8. 1 tablespoon Grated Orange Peel

  9. 1/4 Cup Orange Juice

  10. 2 Cups Heavy Cream

  11. Shredded Coconut , toasted

Instructions Jump to Ingredients ↑

  1. Line a 5x9 inch loaf pan with plastic wrap, allowing a 4-inch overhang on all sides. In a small bowl, stir together the wafers, butter and salt; press evenly into the bottom of the pan and freeze.

  2. In a double boiler, whisk together the egg yolks and sugar and cook, whisking until the sugar has dissolved, about 3 mins. Slowly whisk in the citrus peel and juice over low heat until the mixture has thickened.

  3. to 12 mins,;let cool for 10 mins.

  4. Using an electric mixer, beat the cream until soft peaks form. Fold into the the custard. Pour the filling over the crust. Fold the plastic wrap over the cake and freeze for at least 5 hours or overnight.

  5. To serve, run a wet knife around the sides of the pan and invert onto a platter, discarding the plastic wrap. Sprinkly with the coconut.


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