Frozen Lemon Pie
|Graham cracker crust||1|
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Chilled whipping cream/1 envelope of about 2 ounces dessert topping mix||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
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.