3 egg yolks
1/2 cup plus 1 tablespoon sugar
Sign Up and Save
Get six months of free digital access to The Telegraph
1/3 cup lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon salt
1/2 cup graham cracker crumbs
3 egg whites, beaten stiff
1 cup heavy cream, whipped
Makes 8 servings.
Mix egg yolks, sugar, lemon juice, zest and salt in the top of a double boiler until blended. Cook over simmering water, stirring often, until thickened. Set aside to cool.
Sprinkle graham cracker crumbs on the bottom of a 9-inch pie tin. Fold egg whites and whipped cream into cooled lemon mixture, and spread evenly over crumbs. Freeze until firm.
Nutritional information per serving: 209 calories (57 percent from fat), 13.3 g fat (7.5 g saturated, 4.1 g monounsaturated), 119.4 mg cholesterol, 3.4 g protein, 20.1 g carbohydrates, 0.2 g fiber, 101.7 mg sodium.