Tina12/14/10




A refreshing, light, tangy desert for after those heavy meals. I bake this in either a round pyrex pie plate or in individual glass mini pyrexes. An easy desert that doesn't take to much time to prepare and is always a hit with guests. This freezes great, just make sure to cover and seal well.






  • SERVING/YIELD
    1 pie/8 ramakins


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #772

























INGREDIENTS













  • - Dough:










  • 1 (4 oz) stick margarine










  • 1 cup flour










  • 3 Tbsp sugar










  • - Filling:










  • 3 egg whites










  • ¾ cup sugar










  • 2 Tbsp lemon rind










  • ¼ cup fresh lemon juice










  • 1 (10 oz) dessert whip topping










  1. Combine first 3 ingredients in mixer until dough forms. Press 2/3 of dough on bottom of pyrex. Bake at 350 for 20 minutes, set aside. With the other 1/3 of dough, roll out to form a round 6-8 inch disk. Place on parchment paper, bake for 20 minutes. When cool, crumble by hand into small fine pieces



  2. Beat egg whites until stiff. Add sugar, lemon rind, and juice. Whip up the desset topping with mixer and add to egg white mixture. Mix all together.



  3. Pour this mixture into pyrex pan. Spread evenly. Sprinkle crumble thickly on top. Place in freezer- covered well- until ready to serve.















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