Lemon Mousse Cake with Fruit Topping

1/2 cup strained lemon juice
1 tbs grated lemon rind
3 large egg yolks
1 cup granulated sugar
3 large egg whites
Pinch of cream of tartar
1 cup of well chilled heavy cream
3 tbs of confectioners sugar

Combine lemon juice, rind, egg yolks, 1/2 cup sugar in small pan. Beat until well mixed. Heat until thickened, stirring constantly. Do not let mixture boil. Transfer to bowl and let cook. Beat egg whites with cream of tartar and sugar to soft peak stage, adding sugar a tablespoon at a time. Fold meringue into cooked lemon mixture. Beat cream and fold into mixture.

Pour mixture into graham cracker crust and freeze pie. 1/2 hr. before serving remove from freezer and decorate with fresh fruit. Especially good is Kiwi fruit, fresh raspberries, and blueberries. Refrigerate. (This pie may be served frozen, but the fruit cannot be frozen

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Cajun Country -- New Iberia, Louisiana