2 cups Stauffer’s Lemon Snaps cookies, crushed

¼ cup unsweetened shredded coconut

6 tablespoons melted butter



4 eggs (separated)

½ cup fresh lemon juice

1-1/2 tablespoons fresh lemon zest

¾ cup sugar

1-1/2 cups whipping cream, whipped until stiff


Mix crushed cookies, coconut and butter together and press into the bottom of an 8x8” baking dish.  Refrigerate as you mix the filling.
Whisk yolks, lemon juice, and zest until smooth.  In a separate bowl, whip the egg whites with a stand or hand mixer until foamy, then slowly add the sugar until stiff peaks form.
Fold the yolk mixture into the whites then fold in the whipped cream until no white streaks are visible.  Spread on top of the cookie crust and place in freezer.  Freeze for 5-6 hours or until set then serve.

Optional Garnish:

Sprinkle shredded coconut on top of the bars and thinly slice fresh lemon and dip edges in sugar and arrange on top of each bar.

*use pasteurized eggs if concerned about raw eggs

October 18, 2022