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| 1 1/4 Tasse | Vanilla wafer or graham cracker or ginger cookie crumbs |
| 1/4 Tasse | butter melted |
| 3 | egg yolks |
| 1 Tasse | (scant) sugar |
| 1/4 Tasse | lemon juice fresh |
| 1 | Lemon; grated rind of |
| 3 | Egg whites; beaten stiff |
| 1 Tasse | Heavy cream whipped |
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Wafer Crust: Combine vanilla wafer or graham cracker or ginger cookie crumbs with melted butter. Press on bottom and sides of 10-inch (or 9-inch) pie plate.
Filling: In top of double boiler combine egg yolks, sugar, lemon juice & rind. Cook until thick. Fold in egg whites, beaten stiff & heavy cream, whipped. Pour filling into crumb crust (make sure crust is completely cool.) Freeze until firm. Remove from freezer. Let stand in refrigerator for 20 minutes before serving.
Recipe is from _The Elegant But Easy Cookbook_ by Marian Fox Burros and Lois Levine.
Eat-L Digest 21 August 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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