Preparation -
In a large mixing bowl, beat egg yolks with 1/2 cup sugar until light and fluffy. Stir in lemon juice. In a small mixing bowl, beat egg whites until stiff peaks are formed. Fold in 3 tablespoons sugar. Fold the egg white mixture into the lemon juice mixture, then gently fold in the whipped cream. Spoon lemon filling into the pie crust. Freeze for 3 to 4 hours or until filling is firm.
Optional - Top with additonal whipped cream just before serving.