Frozen Lemon Pie From The Red Barnwestport, Connecticut

1. 1

   Beat the yolks, salt and sugar in the top of a double boiler. Stir in the lemon juice and rind.

2. 2

   Cook over hot, not boiling, water until the mixture thickens and coats the spoon.

3. 3

   Remove from the heat and chill.

4. 4

   Beat the egg whites until stiff, and fold in the whipping cream and cooked mixture.

5. 5

   Sprinkle half of the wafer crumbs into a freezing tray, then pour in mixture.

6. 6

   Top with the remaining crumbs and freeze until firm.

7. 7

   Serve in finger length slices.

8. 8

   This may be made a day or two before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.