Frozen Lemon Pie

The Best Recipes from New England Inns, p. 239

3 egg yolks

½ cup sugar

Juice and rind of 1 lemon

3 egg whites, beaten stiff with 1 teaspoon sugar

1 cup heavy cream, whipped

9-inch graham cracker crust

Hello, little suns. 

These old-fashioned juicer things really get the job done.

Beat egg yolks until light colored then gradually add ½ cup sugar. Add lemon juice and rind. Lightly add egg whites, fold in whipped cream, and put in pie shell. Freeze 4-5 hours. Garnish with graham cracker crumbs or maraschino cherries and fresh mint.

Garnishes are out of the picture until grocery prices go down. 

My Rating: 4/5 "Nice flavor - not too tart and not too sweet. The chilliness is really refreshing. The texture is a little inconsistent, but overall it's easy to eat."