Frozen Lemon Pie

Prepare pie crust, reserving 3T crumbs for garnish. Beat egg whites and cream of tartar in 2 1/2 qt bowl until foamy. Beat in sugar 1 T at a time; continue until stiff and glossy. In a separate bowl, beat egg yolks until thick and lemon colored; fold into meringue. In a chilled bowl, beat whipping cream until stiff. Fold whipped cream, lemon peel, and juice into the egg mixture. Pour into crust; sprinkle with reserved crumbs. Freeze 6 hours until firm. To serve, let sit out at room temp 15 minutes to soften. Graham Cracker Crust 1 1/2 cups graham cracker crumbs (about 20 squares, crushed) 1/3 cup butter or margarine, melted 3T sugar Mix all ingredients. Reserve 3T crumbs if desired for garnish. Press into bottom and sides of pie plate. Bake 350 for 10 minutes.