Frozen Lemon Pie


3 egg yolks
1/2 cup sugar
Juice and rind of 1 lemon
3 egg whites, beaten stiff with 1 teaspoon sugar
1 cup heavy cream, whipped
9-inch graham cracker crust


Beat egg yolks until light colored then gradually add ½ cup sugar. Add lemon juice and rind. Lightly add egg whites, fold in whipped cream, and put in pie shell. Freeze 4-5 hours. Garnish with graham cracker crumbs or maraschino cherries and fresh mint.


Serves 6


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I grew up with this pie, this exact recipe! It is everyone’s absolute favorite. So glad to have found it again as my mom’s cookbook (New England Inn recipes) is out of print!

Absolutely love this pie -

Absolutely love this pie - very refreshing -wonderful flavor! My friend likes it on shortbread crust too!