1 ea 9-inch Graham Cracker Crust 1/4 c Lemon Juice
3 ea Large Uncracked Eggs. 1/2 pt (1 C) Whipping Cream,Whipped
1/2 c Plus 2 T Sugar
Separate Eggs. Be sure to use only Grade A Uncracked Eggs!
In large mixer 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 T 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’