Frozen Raspberry Lemon Pie

Refreshing and fruity, frozen pie

Prep Time:  10 minutes (plus 8 hours to freeze)   |    Cook Time:  10 minutes   |    Total Time:  20 minutes (plus 8  hours to freeze)   |    Servings:  10

Ingredients:

• 3 pints raspberries
• 2 lemons, zested, juice reserved
• ¼ teaspoon  Stonemill  Iodized Salt
• 2  Goldhen  Large Eggs, whites only, room temperature
• ½ cup  Baker's Corner  Granulated Sugar
• ½ teaspoon cream of tartar
• 6 ounces  Baker's Corner  Graham Cracker Pie Crust

Directions:

1. Puree raspberries, lemon juice and salt in a blender until smooth. Strain seeds from puree using a sieve.
2. Add lemon zest and stir to combine. Set aside.
3. Combine egg whites, sugar and cream of tartar in a large bowl. Beat with an electric mixer for 3 minutes or until foamy.
4. In a large saucepan, bring 1 inch of water to a boil.
5. Place bowl over boiling water and mix on medium speed for 3 minutes or until glossy and thick. Beat on high speed for 3 minutes or until stiff peaks form.
6. Remove from heat and continue to beat for 4 minutes. Fold in raspberry puree.   Pour into pie crust and freeze for 8 hours.      
7. Remove from freezer 5 minutes before serving. Slice and enjoy.

TIP: Garnish with lemon slices, fresh raspberries and whipped topping.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen