Cold Lemon Pie

Ingredients:
2 whole Eggs
1 cup Granulated Sugar, divided
2/3 cup fresh Lemon Juice
1 Tbs. freshly grated Lemon Rind
6 Tbs. warm Water
2 Tbs. Powdered Egg Whites
1/2 tsp. Cream of Tartar
1/3 cup Low-fat Whipping Cream
1 9-inch prepared Graham Cracker Crust

Fresh Mint leaves and thin Lemon slices for garnish In a medium-sized, non-reactive saucepan, whisk eggs and 2/3 cup of sugar until smooth. Add the lemon juice and whisk again. Cook over a low-heat setting, making sure to whisk constantly, until slightly thickened (about 10 minutes). Pour the mixture through a fine mesh sieve into a small mixing bowl. Add the lemon zest, cover with plastic wrap, and refrigerate the mixture for about 2 hours.

In a mixing bowl, combine the warm water with the powdered egg whites and cream of tartar. Stir gently until the egg whites are thoroughly dissolved. With a hand-held electric mixer, beat the egg-white mixture until soft peaks form. Gradually adding the remaining 1/3 cup of sugar, continue to beat the meringue until stiff peaks form.

In a small, chilled bowl, beat the whipping cream until soft peaks form. With a rubber spatula, gently fold the chilled lemon mixture into the egg whites. Do the same with the whipped cream. Pour the filling into the prepared pie crust and smooth, leveling the top of the pie.

Freeze, uncovered, for about an hour, until firm. Cover, then freeze for about 6 hours prior to serving. (May freeze for up to 1 week.) Soften the pie in the refrigerator about a half hour before serving, then slice and garnish each piece of pie with a mint leaf and a thin slice of lemon.

Steve