Frozen Lemon Pie

3 eggs, separated

½ teaspoon cream of tarter

½ cup cane juice crystals

1 cup chilled whipped cream

2 teaspoons grated lemon peel

¼ cup lemon juice

1 graham cracker pie crust

Prepare pie crust reserving 3 tablespoons crumbs. Bake pie crust. Beat egg whites and cream of tartar in 1 ½ quart bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Beat egg yolks until thick and lemon colored; fold into meringue.

Beat cream in chilled bowl until stiff. Fold whipped cream, lemon peel and juice into egg mixture. Pour into crust; sprinkle with reserved crumbs. Freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving.