3 Eggs — separated
2/3 c Sugar
1/8 ts Salt
1/4 c Fresh squeezed lemon juice
2 tb Grated lemon rind
1 c Heavy cream — (whipped)
Box vanilla wafers —
(crushed)
3 tb Butter — (melted)
1 tb Sugar
1/2 ts Cinnamon
Take vanilla wafer crumbs, 1 tablespoon sugar, cinnamon, and melted butter
and mix well in large bowl. Press in bottom of pie pan. Beat egg yolks,
gradually beat in sugar until lemon colored, then stir in the salt lemon
juice and rind. Cook in double boiler until thick (5 to 7 minutes). On
medium heat. Stirring occasionally. Stay in the kitchen and watch this
because it can scorch easily. Fido can wait. After this mixture cools
chill in refrigerator. Beat egg whites until stiff, fold in lemon mixture,
then fold in the whipped cream. Pour into graham cracker crust and freeze.
Top with toasted coconut (optional) and lemon curls, fresh mint. Take out
about a hour before serving.
Yields
1 Servings