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Frosty Lemon Pie
Author/Submitted by: Graham Wafer Box Label
Servings: 6
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1/2
cup
granulated sugar 1
tsp
grated lemon rind 1/3
cup
lemon juice 2
eggs,
separated
2/3
cup
dry skim milk powder 2/3
cup
cold water
crumb crust 1 1/3
cups
graham wafer crumbs 1/4
cup
granulated sugar 1/3
cup
margarine,
melted
cardinal sauce 1
lb
pkg frozen raspberries 1
tbsp
cornstarch
Directions:
Whisk together sugar, lemon rind and juice and egg yolks; set aside. Beat
egg whites, skim milk powder and water on high speed of electric mixer
until stiff peaks form, 3 to 5 minutes. Blend in lemon mixture. Pour into
crumb crust. Freeze until firm. Serve with Cardinal Sauce, if desired.
CRUST: Combine all ingredients thoroughly. Press evenly over bottom and
sides of 9-inch pie plate or springform pan. Bake at 375 degrees F for 8
minutes. Cool before filling. CARDINAL SAUCE: Thaw frozen raspberries and
drain off 1 cup syrup (add water if necessary). Dissolve cornstarch in
small quantity of syrup, then add remaining. Cook and stir over medium
heat until mixture comes to a boil, boil for 1 minute. Remove from heat,
stir in raspberries. Chill.
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