Frozen Lemon Pie
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Grated lemon rind||2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
Sprinkle half of crumbs in well-greased 9" pie pan.
Beat egg whites until frothy; gradually add sugar.
Beat until stiff and glossy.
Beat egg yolks until thick and lemon-colored; fold into egg-white mixture.
Whip cream until stiff.
Fold in lemon rind and juice.
Fold into egg mixture.
Pour into crumb-lined pie pan.
Sprinkle rest of crumbs over top.
Remove from freezer 5 to 10 min.