Frozen Lemon Pie(Servings: 6)

1. 1

   Beat egg yolks and gradually add sugar, beating constantly. Add lemon juice.

2. 2

   Cook in double boiler about 7 minutes, stirring constantly.

3. 3

   Cool thoroughly.

4. 4

   Mix whipping cream until thick. Beat egg whites until stiff and fold in thickened whipping cream. (Can use half of an 8 ounce container of Cool Whip as a substitute.)

5. 5

   Put egg yolk filling into either a graham cracker or vanilla wafer pie crust and top with cream and egg white mixture. Sprinkle crumbs on top.

6. 6

   Takes about 24 hours to freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.