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2 egg whites
2/3 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 cup heavy cream, whipped
1 pre-baked pie shell, (9")
In a large bowl, beat the egg whites and sugar with an electric mixer until thick and frothy. Slowly add the lemon juice and zest and beat until the mixture forms soft peaks. Fold in the whipped cream.
Spread the mixture into the cooled, baked pie shell and chill. Serve with the Blueberry Sauce. (click here for recipe)
Variation: Raspberries, strawberries, or blackberries can be substituted for the blueberries. Puree the berries first; then push through a sieve to remove seeds.
Nutritional Info Per Serving: N/A