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Wonderful dessert. To garnish, serve with 1/2 slice of lemon on top and a lemon cookie on the side.
10 ounces Kineret Whipped Topping
1 cup sugar
1 and 1/2 tablespoons Heaven & Earth Lemon Juice, or to taste
4 eggs
1 bag frozen, unsweetened strawberries, thawed
1 cup sugar
1 tablespoon Heaven & Earth Lemon Juice
1 teaspoon Gefen Vanilla Sugar
2 eggs
10 ounces Kineret Whipped Topping
Place a metal 9 x 13-inch pan or Bundt pan in the freezer until very well chilled.
Beat dessert topping until stiff; add sugar and lemon juice. Mix in eggs.
Pour into prepared, chilled pan. Freeze.
Drain strawberries; beat in mixer bowl. Add sugar, lemon juice, vanilla sugar, and eggs. Beat for 10 minutes.
Add dessert topping and beat an additional 10 minutes.
Pour on top of lemon layer in pan and freeze.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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Are you supposed to whip the egg whites?
Hi Leah,
I contacted the recipe developer who advised that you are supposed to beat up the egg and egg white together. If there are any issues with the results please let us know so she can retest.
Shana Tova,
Chana Tzirel from Kosher.com 🙂
How much is one bag of stawberries?