Eating this pie is almost like eating frozen lemonade in graham-cracker crust.
Active Time: 40 minutes |
Total Time: 8 hours 40 minutes (includes chilling and freezing)
2 large eggs
1 cup sugar, divided
1 tablespoon freshly grated lemon zest
2/3 cup lemon juice
6 tablespoons warm water
2 tablespoons powdered egg whites
Pinch of cream of tartar
1/3 cup whipping cream
1 9-inch reduced-fat graham cracker crust
Mint leaves and lemon slices, for garnish
Whisk eggs and 2/3 cup sugar in a heavy, medium, nonreactive saucepan until smooth. Whisk in lemon juice. Cook over low heat, whisking constantly, until slightly thickened, 7 to 10 minutes. (Do not let mixture come to a simmer.) Pour through a fine-mesh sieve into a bowl. Stir in lemon zest. Place plastic wrap directly on the surface of the filling and refrigerate until thoroughly chilled, about 2 hours.
Combine warm water, powdered egg whites and cream of tartar in a mixing bowl. Stir gently until egg whites are dissolved, about 2 minutes. Beat with an electric mixer on medium-high speed until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff and glossy.
With a rubber spatula, gently fold chilled lemon mixture into beaten egg whites; fold in whipped cream. Pour filling into crust and smooth the top. Freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more.
Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with mint leaves and lemon slices.
Per serving :
9 g Fat;
3 g Sat;
4 g Mono;
51 mg Cholesterol;
32 g Carbohydrates;
5 g Protein;
0 g Fiber;
154 mg Sodium;
103 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 other carbohydrate, 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and freeze the pie for up to 1 week.