Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | -Begin Recipe Export-73 |
\N \N | INGREDIENTS +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++ |
3 eaches | Egg whites |
\N dash | Cream of tartar |
1 cup | Sugar |
⅓ cup | Lemon juice |
1 tablespoon | Lemon peel, grated |
1½ cup | Whipping cream |
1 each | Pie shell - baked, cooled |
\N \N | Mint leaves as garnish |
\N \N | DIRECTIONS +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++ |
FILENAME: RECIPES
TITLE: LEMON ICEBOX PIE
KEYWORDS: LEMON, DESSERT
SOURCE: BILL SEGUI
9/12/90 ea
Whip egg whites with cream of tartar until frothy, slowly adding sugar until soft peaks form. Still whipping, slowly add lemon juice, then peel. Mixture will deflate a bit - don't worry. In a separate bowl, whip cream. Fold into lemon mixture and spoon into prepared pie shell. Freeze at least 3 hours (or up to 3 days). Serve each slice garnished with mint leaves.