Good friends were coming to dinner and I decided to combine two of my favorite dessert recipes -- the pecan crust from Frozen Chocolate Pie with a frozen lemon filling -- basically a Lemon Semi-Freddo but actually the same frozen filling my mother used back in the Fifties in her popular Lemon Freeze on a Vanilla Wafer Crust. Oh, and some chocolate chips melted on the pecans, just because...
Pecan Crust
2 cups coarsely chopped pecans1/3 cup firmly packed brown sugar3 tablespoons melted butterSemi-sweet chocolate chips
Stir first three ingredients together and press firmly onto bottom and up side of a 9 inch pie pan.Bake at 350 F for 10 or 12 minutes (after 5 minutes, sprinkle on a handful of chocolate chips then finish baking.) Cool.
Lemon Filling
3 eggs, separated1/2 cup sugarGrated rind of one lemon 1/4 cup lemon juice 1/2pint whipping creamCook together yolks, sugar, lemon rind and lemon juice, stirring till thickened. Cool. Fold in stiffly beaten egg whites and whipped cream. Pile into pecan crust and freeze.
Top with grated chocolate. You may want to make a little more whipped cream and top each slice with it to increase the level of decadence.
