Frozen Lemon Cream Pie


  • 1 9-inch Graham Cracker Crust
  • 3 Large Eggs
  • 1/2 Cup Plus 2 T Sugar
  • 1/4 Cup Lemon Juice
  • 1/2 pt (1 C) Whipping Cream, Whipped
  1. Separate Eggs. In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice
  2. 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.
  3. Spoon into prepared crust.
  4. Freeze at least 3 hours or until firm.
  5. Serve with more whipped cream (optional).


Share & Print

0 0 100 0

No Comments

Leave a Reply