Frozen Lemon Cream Pie

Directions

Separate eggs.

Be sure to use only Grade-A uncracked eggs!

In large mixing bowl, beat egg yolks and ½ cup sugar until light; stir in lemon juice.

In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 tablespoons 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".