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.
Serving size: Complete recipe
Calories 2273 Calories from Fat 1234
% Daily Value*
Total Fat 137 g211%
Saturated Fat 61.2 g305.8%
Trans Fat 0 g
Cholesterol 954.4 mg318.1%
Sodium 920.1 mg38.3%
Total Carbohydrates 233 g77.8%
Dietary Fiber 4.5 g18.1%
Sugars 149.8 g
Protein 33 g65.4%
Vitamin A 15% Vitamin C 68.3%
Calcium 14.7% Iron 40.4%
*Based on a 2000 Calorie diet