FROZEN LEMON PIE

4 tbsp butter or margarine
1 1/2 cups wheat flake cereal
1/2 cup brown sugar
1/2 cup chopped walnuts
1 tsp grated lemon rind
3 egg whites
1/2 cup granulated sugar
3 egg yolks
1 cup whipping cream
1/4 cup lemon juice

METHOD: Combine butter, brown sugar and cook over low heat until boiling. Cook 1 minute more.

Remove from heat. Stir in cereal and nuts. Spread mixture on a cookie sheet to cool.

Beat egg whites to soft peaks.

Beat egg yolks and sugar till thick and lemon coloured.

Fold into egg whites.

Start whipping the cream, adding the lemon juice after a little while, until consistant peaks are formed.

Fold into the egg mixture.

1- Crumble the cereal-nut crunch
2- Sprinkle 2/3 of the crunch into a buttered 10" pie plate
3- Spoon in filling
4- Sprinkle with remaining nut crunch
5- Freeze until firm (6 - 8 hours or overnight)

Makes 8 - 10 servings.

Recipe courtesy of Mrs. Agnes Howard.

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