dash cream of tartar
cup lemon juice
tablespoon grated lemon peel
cups whipping cream
baked & cooled 9-inch pie shell or Graham cracker crust
Directions: 1.Whip egg whites with cream of tartar until frothy, slowly adding sugar until soft peaks form. Still whipping, slowly add the lemon juice, then the peel. The mixture will deflate a bit as you do this: don't worry! 2. In a separate bowl, whip the cream. Fold it into the lemon mixture and spoon it into the prepared pie shell. Freeze at least 3 hours or up to 3 days. 3. Remove from freezer about an hour before serving. Slices should be cold but not frozen solid.