Frozen Lemon Pie -

2 2/3 cups heavy cream

4 lemons -- juiced and rinds

-- grated 1 pinch salt

1 Ginger Crumb Crust

lemon rind -- shredded, for -- garnish, optional

8-inch springform or 9-inch pie pan, plus Ginger Crumbs for decorating the top of the pie.

2) In a medium bowl, stir together the sugar, cream, lemon rind and juice and salt until the sugar has dissolved. Pour the mixture into the cooled crust and freeze for several hours or overnight. Sprinkle the top of the pie with the reserved crumbs before serving. Little shreds of lemon rind make a nice topping, too.

8-inch or 9-inch pie, serving

1995, Chapters Publishing Ltd., ISBN

1-881527-92-1, page

Typos by K. Hudson Lipin, 09/04/98