Frozen lemon pie

 
                              FROZEN LEMON PIE
 
 Recipe By     : Ann Hodgman, "Beat That! Cookbook"
 Serving Size  : 8    Preparation Time :
 Categories    : Pies and Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 and
 salt until the sugar has dissolved.  Pour the mixture into the cooled crust
 and freeze for several hours or overnight.  Sprinkle the top of the pie with
 the reserved crumbs before serving.  Little shreds of lemon rind make a nice
 topping, too.
 
 Makes one 8-inch or 9-inch pie, serving 8.
 
 Notes: From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
 ISBN 1-881527-92-1, page 182.
 
 Typos by K. Hudson Lipin, 09/04/98
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