1 (9-inch) baked graham cracker crust
3 (3 oz.) pkg. cream cheese
1 c. sugar
Dash of salt
2 tsp. lemon juice
2 eggs, separated
1 tsp. vanilla
Dash of nutmeg (optional)
1 c. heavy cream, whipped

Beat together cream cheese, sugar and salt. Beat yolks; add to cheese mixture. Beat egg whites until stiff and fold into cheese mixture. Fold in whipped cream and vanilla. Pour into pie crust. Freeze. Cover with plastic wrap.