Frozen Lemon Cream Pie

1 each 9-inch graham cracker crust
1/2 cup plus 2 tsp sugar
1/2 pint (1 cup) whipping cream,whipped
3 each large uncracked eggs.
1/4 cup lemon juice

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 Tbsp 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' Spice Sauce.

Yield: 6 servings

Frozen Lemon Meringue Pie

----PIE----
6 tablespoon butter; or margarine
1 lemon; grated rind of
1/3 cup lemon juice
1/8 teaspoon salt
1 cup sugar
2 eggs
2 egg yolks
1 quart vanilla ice cream
1 9 pie shell; baked, cooled

----MERINGUE----
3 egg whites
1/4 teaspoon salt
6 tablespoon sugar

Pie - melt butter in top of double boiler. Add lemon rind, lemon juice, salt, and sugar. Lightly beat whole eggs with egg yolks. Combine with lemon mixture; cook over boiling water, stirring constantly with whisk or egg beater, until thick and smooth, about consistency of pudding. Cool. Smooth 1 pint vanilla ice cream over baked pie shell. Spread half of cooled lemon sauce over. Freeze. Cover with second pint of ice cream and remaining sauce. Freeze. Meringue - beat egg whites until frothy. Add salt and gradually bet in sugar, beating at high speed of mixer until meringue forms peak when beater is lifted. Preheat oven to 475~. Spread meringue over pie so all of filling is covered. Place pie on a board to insulate ice cream so it won't melt. Bake until lightly browned, about 6-7 mins. Serve at once or freeze.

Yield: 6 servings