CRUST:

1 c. crushed corn flakes
1/3 c. butter, melted or butter
3 tbsp. sugar

Mix and press down in pie plate, cool until other mixture is completed.

FILLING:

3 eggs, separated
1/2 c. sugar
1/3 c. lemon juice
1 tbsp. lemon juice
1 c. heavy cream, whipped

Beat egg yolks with 1/4 cup sugar until thickened and lemon colored. Add lemon juice and rind. Beat egg whites until stiff, adding 1/8 cup of sugar gradually. Fold egg whites into egg yolk mixture. Whip cream with remaining sugar added gradually, adding 2 drops lemon food coloring, and fold into above mixture. Pour into chilled pie shell and freeze 6 to 8 hours before serving (or overnight). I serve this with frozen strawberries poured over pie.

I carefully clean off beater blades between each ingredient of yolk, whites and cream so afraid things won't whip properly, I guess.