Frozen Lemon Cream Pie

  • on July 5, 2007
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Ingrients & Directions

1 ea 9-inch Graham Cracker Crust
3 ea Large Uncracked Eggs.
1/2 c Plus 2 T Sugar
1/4 c Lemon Juice
1/2 pt (1 C) Whipping Cream,Whipped

Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large
mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in
lemon juice. In small mixer bowl, beat egg whites until soft peaks
form; gradually add remaining 2 T sugar, beating until stiff peaks
form. Fold egg white mixture into lemon juice mixture; fold in half
the whipped cream. Fold in remaining whipped cream. Spoon into
prepared crust. Freeze at least 3 hours or until firm. Serve more
whipped cream or Blueberry ‘n’ Spice Sauce.

6 Servings

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