1 ea 9-inch Graham Cracker Crust
3 ea Large Uncracked Eggs.
1/2 c Plus 2 T Sugar
1/4 c Lemon Juice
1/2 pt (1 C) Whipping Cream,Whipped
Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry ‘n’ Spice Sauce.