• Tommy Centola

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.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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