Frozen Lemon Pie
This is one of my wife's favorite desserts. It's so refreshing after any meal, especially in the summertime.
1/4 cup plus 2 tablespoons graham cracker crumbs, divided
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup plus 2 tablespoons sugar, divided
2 teaspoons grated lemon zest.
1/4 cup fresh lemon juice
3 large egg yolks
1 cup heavy cream
2 cups sliced fresh strawberries
Spray a 9-inch pie plate with cooking spray. Sprinkle 1/4 cup graham cracker crumbs in bottom and up sides of prepared plate.
In a large bowl, beat egg whites with a mixer at high speed until foamy; add cream of tartar, and beat to combine. Gradually add 1/2 cup sugar, beating until stiff peaks form, about 8 minutes. Fold in lemon zest and juice.
In a small bowl, beat egg yolks with a mixer at high speed until thick and lemon colored. Gently fold into egg white mixture.
In a medium bowl, beat cream with a mixer at high speed until stiff peaks form. Gently fold in egg white mixture. Pour into prepared crust. Sprinkle with remaining 2 tablespoons graham cracker crumbs. Cover and freeze overnight.
In a medium bowl, combine strawberries and remaining 2 tablespoons sugar.; let stand for 15 minutes. Remove pie from freezer 5 to 10 minutes before serving. Top with strawberries and serve.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!