Tangy Frozen Lemon Pie

TANGY FROZEN LEMON PIE
1 (9”) graham cracker pie crust
3 egg whites
¼ t. cream of tartar
½ c. plus 2 T. sugar divided
Zest of 1 lemon
¼ c. fresh lemon juice
3 egg yolks
1 c. heavy whipping cream
Extra graham cracker cookies to crumble
2 c. sliced fresh strawberries or your favorite mixture of berries

1. In large bowl beat egg whites with mixer on high speed until foamy.
2. Ad cream of tartar and beat to combine.
3. Gradually add ½ c. sugar, beating until stiff peaks form.
4. Fold in lemon zest and juice.
5. In small bowl beat egg yolks with mixer on high speed until thick and lemon-colored.
6. Gently fold in egg white mixture.
7. In medium bowl beat cream with mixer at high speed until stiff peaks form.
8. Gently fold into egg white mixture.
9. Pour into pie crust.
10. Sprinkle with extra graham cracker cookie that are crumbled.
11. Cover and freeze overnight.
12. In medium bowl, combine berries and 2 T. sugar and let stand 15 minutes.
13. Remove pie from freezer for 5-8 minutes before serving.
14. Top with berries.