Frozen Lemon Cream Pie

Yields:	6 servings
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	Preparation	20 minutes
	Ready In	3 hours

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Separate eggs.

Be sure to use only Grade-A uncracked eggs!

In large mixing bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice.

In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 tablespoons sugar, beating until stiff peaks form.

Fold egg white mixture into lemon juice mixture; fold in half the whipped cream.

Fold in remaining whipped cream.

Spoon into prepared crust.

Freeze at least 3 hours or until firm.

Serve more whipped cream or "Blueberry 'n' Spice Sauce".

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mmmmmmmm........yum

Reviewed by zaki11