Directions

• In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add
• 1/2 cup butter. Stir in lemon juice and peel. Transfer to a large
• saucepan. Cook and stir over medium heat until mixture reaches at
• least 160° and coats the back of a metal spoon. Transfer to a
• large bowl; cool completely.
• Line a 9-in. x 5-in. loaf pan with plastic wrap. In a small bowl,
• whip the cream until soft peaks form. Fold into cooled lemon
• mixture. Pour into prepared pan. Combine cookie crumbs and remaining
• butter; sprinkle over lemon mixture. Cover and freeze for several
• hours or overnight.
• Remove from the freezer 10 minutes before serving. Using plastic
• wrap, lift dessert out of pan. Invert onto a serving platter;
• discard plastic wrap. Cut into slices. Yield: 8 servings.