Lemon Ice Cake with Strawberries Topping

Ingredients:

1 1/3 cups crushed graham crackers

1/4 cup butter, melted

1 cup sugar

1 envelope unflavored gelatin

2 tablespoons cornstarch

1 tablespoon finely shredded lemon peel

6 tablespoons lemon juice

6 tablespoons water

6 egg yolks, lightly beaten

1/4 cup butter, cut-up

1 32 ounce carton vanilla Greek yogurt

Topping

1 cup strawberries, quartered

2 tablespoon water

1 tablespoon sugar

1/2 cup whipping cream

3 tablespoon sugar

Instructions:

To make the crust: In a medium bowl combine fold butter into cookie crumbs until throughly combined.  Press into bottom of an 8 inch springform pan Set aside.

To make the filling: In a medium saucepan combine the sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and whisk over medium heat until thick and bubbly. Stir half the lemon mixture into the egg yolks. Return lemon-egg mixture to saucepan. Cook, whisking constantly, over medium heat until filling comes to gentle boil. Cook and whisk 2 minutes more. Remove from heat. Whisk in cut-up butter until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes. Place yogurt in a large bowl; gradually stir in lemon filling. Spoon into crust-lined pan. Cover and freeze overnight.

To make the topping:n a medium saucepan combine the strawberries, water and sugar. Cook and stir over medium heat until the liquid is slightly thickened and the strawberries are softened; set aside to cool. In a second bowl, beat whipping cream and sugar to soft peaks.

To serve: Loosen and remove sides of springform pan. Top ice box cake with whipped cream and strawberries.