----- Now You're Cooking! v4.20 [Meal-Master Export Format]
Title: Frozen Lemon Cream Pie
Categories: pies
Yield: 6 servings
1 ea 9-inch graham cracker crust
1/2 c plus 2 t sugar
1/2 pt (1 c) whipping cream,whipped
3 ea large uncracked eggs.
1/4 c lemon juice
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.
