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1 ea 9-inch Graham Cracker Crust 3 ea Large Uncracked Eggs.
1/2 c Plus 2 T Sugar 1/4 c Lemon Juice
1/2 pt (1 C) Whipping Cream,Whipped
Separate Eggs. Be sure to use only Grade A Uncracked Eggs!
In large mixer bowl, beat egg yolks and 1/2 cup sugar until light;
stir in lemon juice. In small mixer bowl, beat egg whites until soft
peaks form; gradually add remaining 2 T sugar, beating until stiff
peaks form. Fold egg white mixture into lemon juice mixture; fold in
half the whipped cream. Fold in remaining whipped cream. Spoon into
prepared crust. Freeze at least 3 hours or until firm. Serve more
whipped cream or Blueberry ‘n’ Spice Sauce.
From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
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