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    Frozen Lemon Pie

    Source of Recipe


    List of Ingredients


    3 eggs, separated

    cup sugar, divided Dash salt

    1 teaspoon lemon zest

    cup lemon juice

    1 cup heavy cream, whipped

    1 9-inch baked pastry shell

    Thin slices lemon ( optional)


    In a saucepan beat egg yolks with cup sugar, salt, lemon zest, and juice. Cook over medium heat, whisking constantly until thickened; set aside to cool. Beat egg whites until soft peaks form; gradually add remaining 14 cup sugar, beating until stiff peaks form. Fold into cooled lemon mixture. Fold in whipped cream; pour into pie shell. Garnish with slices of lemon, if desired; freeze. Remove from freezer to refrigerator 20 to 30 minutes before serving




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