Frozen Lemon Cream Pie
Yield
6 servingsPrep
20 minCook
?Ready
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 9-inch |
graham cracker pie crust
|
*
|
| 3 | large |
eggs
large, uncracked |
|
| ½ | cup |
sugar
plus 2 tablespoons |
|
| ¼ | cup |
lemon juice
|
|
| ½ | pint |
heavy whipping cream
whipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 9-inch |
graham cracker pie crust
|
*
|
| 3 | large |
eggs
large, uncracked |
|
| 118 | ml |
sugar
plus 2 tablespoons |
|
| 59 | ml |
lemon juice
|
|
| 237 | ml |
heavy whipping cream
whipped |
*
|
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".
