Wednesday, July 27, 2005

Frozen Lemon Pie-From my Lemon Tree

* Exported from MasterCook Buster

Serving Size : 8

1 1/3 cups superfine sugar
2 2/3 cups heavy cream
4 lemons -- juiced and rinds grated
1 pinch salt
1 Ginger Crumb Crust
lemon rind -- shredded, for garnish, optional

1) Prepare the Ginger Crumb Crust in an 8-inch springform or 9-inch pie pan,plus Ginger Crumbs for decorating the top of the pie.
2) In a medium bowl, stir together the sugar, cream, lemon rind and juice andsalt until the sugar has dissolved. Pour the mixture into the cooled crustand freeze for several hours or overnight. Sprinkle the top of the pie withthe reserved crumbs before serving. Little shreds of lemon rind make a nice topping, too.
Makes one 8-inch or 9-inch pie, serving 8.


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