Sweet ‘n’ Tart Lemon Pie

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Excellent make-ahead dessert choice to top off that fish dinner



  • Beat together 1 whole egg and 2 yolks. Add sugar, salt and lemon juice. Cook over low heat, stirring constantly until thick. Cool.
  • Beat egg whites until stiff; then whip cream (no need to wash beaters). Fold cream into lemon mixture. Next, fold in whites. Pour into Ice Cream Pie Shell. Freeze. To serve, cut in wedges.