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Lemon Frozen Pie
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Recipe Information
This recipe is over 75 years old and uses crushed vanilla wafers and a rich lemony filling.

Susan Doocy

Serves/Makes:6 or more

  • 3 egg yolks
  • 1/8 tsp (1 ml) salt
  • 1/2 cup (125 ml) sugar
  • 1/4 cup (60 ml) fresh lemon juice
  • 1/2 tsp (2 ml) lemon rind
  • 3 egg whites
  • 1 cup (225 ml) cream, whipped
  • 3/4 cup (175 ml) vanilla wafers
  • Beat egg yolks, salt, and sugar in top of double boiler.
  • Stir in the lemon juice and rind and cook over hot, NOT boiling, water until mixture thickens and coasts a spoon.
  • Remove from stove and chill.
  • Beat egg whites until stiff and then fold in whipped cream and cooked mixture.
  • Sprinkle half of the wafer crumbs in freezing tray, then pour in mixture.
  • Top with remaining crumbs and cool until firm.
  • Serve in finger length slices.
I had this recipe way, way back in the late 60's and it was a favorite then. I haven't had it since, and I have never made it myself. This is from my then girlfriend's grandma, who made it for us. Honestly, I think she used more wafer crumbs than what she wrote down. Adjust as you think is best for your taste.

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