FROZEN LEMON SHERBERT PIE

By Fleur de lis

Ingredients

• 3 egg yolks (save whites)
• 1/4 cup lemon juice
• 2 teasp grated lemon peel
• 1/8 teasp salt
• 1 cup heavy cream
• 1/2 cup graham cracker crumbs

Preparation

Step 1

Whip egg whites until stiff.

Mix egg yolks till thick and lemon colored. Gradually beat in sugar. Add lemon juice
and peel and salt. Fold in whipped cream and stiffly beaten egg whites. Cover bottom of freezer trays with Graham Cracker crumbs. Pour sherbert mixture into freezer tray and sprinkle a few crumbs on top. Freeze and cut into squares to serve.