- 3 egg whites
- dash cream of tartar
- 1 cup sugar
- 1/3 cup lemon juice
- 1 tablespoon grated lemon peel
- 1-1/2 cups whipping cream
- 1 baked & cooled 9-inch pie shell or Graham cracker crust
In a separate bowl, whip the cream. Fold it into the lemon mixture and spoon it into the prepared pie shell. Freeze at least 3 hours or up to 3 days.
Remove from freezer about an hour before serving. Slices should be cold but not frozen solid.
The pie is safe with not cooking the eggs as the citrus from the eggs cooks them.