Simple, light dessert, perfect for Easter.  Made in Graham Cracker Crust. Makes one 9 inch pie [22 cm]

3 Eggs separated 3
1/2 cup Sugar 125 ml 
1 cup Whipping cream , whipped 250 mL
2 tsp Grated lemon rind 10 mL
1/4 cup Fresh lemon juice 50 mL


1-1/2 cup Graham cracker crumbs (about 16 squares) 375 mL
1/4 cup Sugar 50 mL
1/3 cup Butter 75 grams

Grate lemon, then juice to make 1/4 cup (50 mL). Set a side.

  • Beat egg whites until foamy - slowly add sugar beating well until stiff and glossy.
  • Beat yolks until thick, fold into beaten egg whites.
  • Fold into egg mixture, already whipped cream, lemon rind and juice.
  • Pile into your graham crumb crust pie shell. Sprinkle some crumbs on top.

Freeze about 8 hours. Let pie stand at room temperature 10-15 minutes before slicing.


  • Place crumbs in medium mixing bowl; stir in sugar. Stir melted butter into crumb mixture; toss to thoroughly combine.
  • Turn the crumb-butter mixture into a 9 inch pie plate. Spread the crumb mixture evenly in the pie plate.
  • Press onto the bottom and sides to form a firm, even crust.
  • Chill about 1 hour or till firm (or bake at 375 degrees F for 6-9 minutes or till edges are lightly brown). Cool on a wire rack before filling.

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