Lemon Fluff Pie - cooking recipe

Ingredients

1 regular pie crust shell, baked
3 eggs, separated (at room temperature)
1/2 c. sugar
2 c. La Creme whipped topping
1/3 c. lemon juice

Preparation

Beat egg whites until soft peak forms. Gradually add sugar and continue beating until stiff peaks form. Blend in egg yolks and lemon juice. Gently fold in La Creme. Spoon into baked pie crust. Freeze 2 to 3 hours, until firm. Allow defrosting 15 minutes before slicing. Re-freeze unused portion.