Return to Content

Frozen Lemon Pie

Frozen Lemon Pie
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6

Rewarding on a hot summer day. If all is not served, it can be refrozen. --Philbrook Farm Inn, Shelburne, New Hampshire

Ingredients:

  • 3 egg yolks
  • 1/2 cup sugar
  • Juice and rind of 1 lemon
  • 3 egg whites, beaten stiff with 1 teaspoon sugar
  • 1 cup heavy cream, whipped
  • 9-inch graham cracker crust

Instructions:

Beat egg yolks until light colored then gradually add 1/2 cup sugar. Add lemon juice and rind. Lightly add egg whites, fold in whipped cream, and put in pie shell. Freeze 4-5 hours. Garnish with graham cracker crumbs or maraschino cherries and fresh mint.
Updated Tuesday, September 23rd, 2008

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111