Merritt Parkway (Exit 41), Westport, Connecticut

At home in a 100-year old barn, this restaurant is popular the year round. In summer you'll enjoy the extensive gardens; but winter will probably find you in front of one of the open fireplaces. Meals served every day from noon to 9:30PM, every day.

Frozen Lemon Pie

• 3 egg yolks
• 1/8 teaspoon salt
• 1/2 cup sugar
• 1/4 cup fresh lemon juice
• 1/2teaspoon grated lemon rind
• 3 egg whites
• 1 cup cream, whipped
• 3/4 cup crushed vanilla wafers

Directions

1. Beat yolks, salt, and sugar in top of double boiler.

2. Stir in lemon juice and grated rind; cook over hot, not boiling water until mixture thickens and coats spoon. Remove from fire and chill.

3. Beat egg whites until stiff and fold in whipped cream and cooked mixture.

4. Sprinkle half of the wafer crumbs in freezing tray, then pour in mixture.

5. Top with remaining crumbs and freeze until firm. Serve in finger-length slices.

This recipe appeared in the Ford Treasury of Favorite Recipes from Famous Eating Places published in 1950.

 The above illustration is an original painting by Dom Lupo.

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