Lemon icebox pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Begin Recipe Export-73 | ||
| INGREDIENTS +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++ | ||
| 3 | eaches | Egg whites |
| 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 |
| Mint leaves as garnish | ||
| DIRECTIONS +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++ | ||
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.