Frozen Lemon Pie
(Shared recipe submitted by Paul Schmitt.)
Paul writes: "This is a special recipe that I obtained many years ago from the Smorgasbord Restaurant, Stow, Ohio, in 1955, when I worked there during my high school days. The famous restaurant is long gone but this recipe lives on. I would just like everyone to have the opportunity to enjoy this remarkable lemon pie. If you like lemon, if you really like lemon, this recipe will make your taste buds pucker."
- 1/4 cup fresh lemon juice
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1 tablespoon additional sugar
- Grated lemon rind from one lemon
- 3 beaten large egg yolks
- 3 large egg whites (see notes below)
- 1 cup whipping cream
- 25 vanilla wafer cookies
- 1 tablespoon butter
Combine egg yolks, lemon juice, lemon rind, salt and sugar in a sauce pan and cook over medium heat until slightly thick. Stir constantly to avoid scorching. Put mixture in the refrigerator or freezer to get real cold. (Note: Do not beat egg whites and whipping cream until the lemon mixture has cooled.)
Beat egg whites until fluffy and set aside. Beat whipping cream until fluffy. Fold whipping cream and egg whites in large bowl and then fold in the lemon mixture. Do not stir; fold.
Crush vanilla wafers in food processor and add butter. Save a few wafers to crush and sprinkle on top of pie. Line a 9-inch pie pan with crushed vanilla wafer/butter mixture. Pour or spoon lemon filling into pie pan and sprinkle vanilla wafer crumbs on top. Place in freezer. For a more robust flavor, let pie slice set for about 5 to 10 minutes prior to serving.
Notes: Triple this recipe for two deep dish 10-inch pies. If you are concerned about using uncooked egg whites, you can use pasteurized eggs or boxed egg whites equal to three large whites.
About Paul: Paul's e-mail address is email@example.com.