"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Frozen Lemon Pie Recipe

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This recipe for Frozen Lemon Pie, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mona Bunting
Added: Thursday, September 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 eggs, separated
1 C. sugar
1/2 tsp. salt
1/2 C. lemon juice (I like to use 2 lemons & zest for best flavor)
1 pint whipping cream (or 1 canned milk partially frozen then whipped until peaks form.)
1 pkg. graham crackers, (not box) or enough to make 2-3 cups. Reserve 1 cup for topping.
1/2 - 1 cube butter melted

Directions:
Directions:
Crush graham crackers into crumbs. Stir crumbs into melted butter and line 9 x 13 pan. Separate eggs & beat yolks, add sugar & salt & lemon juice. Cook, stirring constantly until thick. (It scorches easily) Cool. Beat egg whites until stiff. Fold in cooked mixture. Fold in whipped cream mixture. Spread the lemon mixture over crumb mixture and top with remaining crumbs. Freeze.
Note: For safety concerns, use pastured egg whites in carton near egg display and use the egg whites (which can be frozen) in baked dishes like white cake mix, etc.

 

 

 

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