Categories: Pies 
      Yield: 6 servings 
  
      1 ea 9-inch Graham Cracker Crust       1/4 c  Lemon Juice 
      3 ea Large Uncracked Eggs.             1/2 pt (1 C) Whipping Cream,Whipped 
    1/2 c  Plus 2 T Sugar                  
  
  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.