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Mother's Frozen Lemon Pie

List of Ingredients




Mother's Frozen Lemon Pie

1 cup whipping cream
2 eggs, separated
1/2 cup sugar, divided
1/4 cup lemon juice
1/2 teaspoon grated lemon rind
1/2 cup graham cracker crumbs

Chill cream until almost frozen (ice particles in it). Beat 2 egg yolks until light. Reserve 2 tablespoons sugar and beat remaining sugar into egg yolks. Gradually add lemon juice and grated lemon rind. Cook in double boiler, or over low heat, until mixture thickens. Stir sides and bottom continuously to keep from sticking. Remove from heat and cool.

Beat egg whites until stiff. Beat in the reserved 2 tablespoons sugar. Whip cream. Fold egg whites and whipped cream into the cooled lemon mixture until well mixed.
Prepare graham cracker crumbs and line an 8-inch square Pyrex dish with one half of the crumbs. Pour lemon mixture into Pyrex dish. Sprinkle remaining crumbs over top. Freeze; keep frozen until ready to serve. Cut in nine 2 2/3-inch squares. Yield: 9 servings.

Note: "Mother got her first electric refrigerator in 1949. Then she was able to make recipes with Jell-O and other chilled or frozen foods. Frozen Lemon Pie was one of her favorite dessert recipes."

Tommie Haferkamp, McLennan County EC

Recipe