Frozen Lemon Pie Recipe
Ingredients
| Graham Cracker Crust | ||
| Eggs | 3 , separated | |
| Sugar | 1/2 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs), chilled | |
| Lemon peel | 2 Teaspoon, grated | |
| Lemon juice | 1/4 Cup (16 tbs) | |
Directions
Bake pie crust as directed except reserve 2 tablespoons crumbs for garnish.
Beat egg whites until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Beat egg yolks until thick and lemon colored; fold into meringue.
In chilled bowl, beat whipping cream until stiff.
Fold whipped cream, lemon peel and juice into egg yolk-meringue mixture.
Pour into crust; sprinkle reserved crumbs over top.
Freeze until firm, about 4 hours.
Remove from freezer 10 to 15 minutes before serving.
Beat egg whites until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Beat egg yolks until thick and lemon colored; fold into meringue.
In chilled bowl, beat whipping cream until stiff.
Fold whipped cream, lemon peel and juice into egg yolk-meringue mixture.
Pour into crust; sprinkle reserved crumbs over top.
Freeze until firm, about 4 hours.
Remove from freezer 10 to 15 minutes before serving.
Chef
