Eating this pie is almost like eating frozen lemonade in graham-cracker crust.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1998

Gallery

Recipe Summary

total:
8 hrs 40 mins
Servings:
10
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Beat cream in a small chilled bowl with chilled beaters with an electric mixer on medium speed until soft peaks form. (Alternatively, use a chilled wire whisk.)

  • 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.

Tips

Make Ahead Tip: Cover and freeze the pie for up to 1 week.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

249 calories; protein 5g 10% DV; carbohydrates 37.4g 12% DV; exchange other carbs 2.5; dietary fiber 0.5g 2% DV; sugars 30.1g; fat 9.4g 15% DV; saturated fat 3.1g 16% DV; cholesterol 46.1mg 15% DV; vitamin a iu 333.7IU 7% DV; vitamin c 7.1mg 12% DV; folate 19.8mcg 5% DV; calcium 21.1mg 2% DV; iron 0.7mg 4% DV; magnesium 9.4mg 3% DV; potassium 100.5mg 3% DV; sodium 154.1mg 6% DV; thiaminmg 4% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
Refreshing! Very good and refreshing summertime treat. Don't be intimidated by making your own lemon curd; it's easy and the results are well worth it. Also good with lime instead of lemon. I've never have leftovers at parties:-) Read More