Title: Frozen Lemon Cream Pie
Categories: Pie
Yield: 6 Servings
| 1 | | 9-inch Graham Cracker Crust |
| 3 | | 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.