Frozen Lemon Pie
Source of Recipe
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1 Graham Cracker Crust (see below)
3 eggs, separated
1/2 t cream of tartar
1/2 cup sugar
1 cup chilled whipping cream
2 t grated lemon peel
1/4 cup lemon juice
Prepare pie crust, reserving 3T crumbs for garnish. Beat egg whites
and cream of tartar in 2 1/2 qt bowl until foamy. Beat in sugar
1 T at a time; continue until stiff and glossy. In a separate
bowl, beat egg yolks until thick and lemon colored; fold into
meringue.
In a chilled bowl, beat whipping cream until stiff. Fold whipped
cream, lemon peel, and juice into the egg mixture. Pour into crust;
sprinkle with reserved crumbs. Freeze 6 hours until firm. To
serve, let sit out at room temp 15 minutes to soften.
Graham Cracker Crust
1 1/2 cups graham cracker crumbs (about 20 squares, crushed)
1/3 cup butter or margarine, melted
3T sugar
Mix all ingredients. Reserve 3T crumbs if desired for garnish.
Press into bottom and sides of pie plate. Bake 350 for 10 minutes.
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