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Frozen Lemon Pie


Yield: Serves 6

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


  • 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


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
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