Rewarding on a hot summer day. If all is not served, it can be refrozen. –Philbrook Farm Inn, Shelburne, New Hampshire
Yield:
Serves 6Ingredients
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.
