Frozen Lime Foam

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 eggs, separated
  • ½ cup sugar
  • Grated rind of 1 lime
  • Juice of 1 or 2 limes
  • 1 cup heavy cream, whipped
  • ¾ cup graham-cracker crumbs


    1. Combine egg yolks, sugar, lime rind and juice in the top part of a double boiler. Cook over hot water, stirring, until slightly thickened. Cool.

    2. Fold in stiffly beaten egg whites. Fold in whipped cream.

    3. Sprinkle half of the crumbs into a large refrigerator tray. Pour in lime mixture. Top with remaining crumbs. Freeze until firm.