Shelly's Recipe

LEMON ICE BOX PIE

Category: Pies - Cream and Custard

1 (9 inch) pie crust, baked
3 large egg whites
Dash salt or cream of tartar
1 cup sugar
1/3 cup fresh lemon juice
1 tbsp grated lemon peel
1 1/2 cups heavy cream
Lemon twists and fresh mint sprigs, optional

While pie crust is cooling, prepare filling. In a bowl, beat the egg whites with salt until frothy. Slowly add sugar, beating until soft peaks form. Still beating, slowly add lemon juice, then peel. (Mixture may deflate a bit at this point.)

In a separate bowl, beat cream until stiff peaks form. Fold egg mixture into whipped cream. Spoon filling into pie crust. Freeze at least 3 hours or up to 3 days. Let stand 10 minutes at room temperature before serving. Decorate with lemon twists and mint.