Lemon Alaska Pie Recipe
Ingredients
| Pastry for Single-Crust Pie | ||
| Sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 6 Tablespoon | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Egg yolks | 3 | |
| Egg | 1 | |
| Vanilla Ice Cream | 1 Pint | |
| Egg whites | 3 | |
| Vanilla | 1/2 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, finely shredded | |
Directions
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2-inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on rack.
In saucepan combine 1 cup sugar, butter or margarine, lemon juice, and salt.
Beat egg yolks and egg together slightly; stir into lemon mixture.
Cook and stir over low heat till mixture is bubbly.
Cover and chill.
In mixing bowl soften vanilla ice cream using a wooden spoon to stir and press against side of bowl.
Soften till just pliable.
Using a metal spatula, spread the softened ice cream in baked pastry shell.
Top with chilled lemon mixture.
Freeze several hours or overnight till firm.
In mixer bowl prepare meringue by beating egg whites, vanilla, and cream of tartar till soft peaks form.
Gradually add 1/3 cup sugar, beating to stiff peaks.
Fold in the shredded lemon peel.
Spread meringue over frozen lemon layer, carefully sealing to edge of pastry.
Swirl the meringue in a circular motion to make decorative peaks.
Place pie plate on a baking sheet.
Bake in 475° oven for 3 to 5 minutes or till the meringue is golden.
Slice pie and serve immediately.
Line a 9-inch pie plate.
Trim pastry to 1/2-inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on rack.
In saucepan combine 1 cup sugar, butter or margarine, lemon juice, and salt.
Beat egg yolks and egg together slightly; stir into lemon mixture.
Cook and stir over low heat till mixture is bubbly.
Cover and chill.
In mixing bowl soften vanilla ice cream using a wooden spoon to stir and press against side of bowl.
Soften till just pliable.
Using a metal spatula, spread the softened ice cream in baked pastry shell.
Top with chilled lemon mixture.
Freeze several hours or overnight till firm.
In mixer bowl prepare meringue by beating egg whites, vanilla, and cream of tartar till soft peaks form.
Gradually add 1/3 cup sugar, beating to stiff peaks.
Fold in the shredded lemon peel.
Spread meringue over frozen lemon layer, carefully sealing to edge of pastry.
Swirl the meringue in a circular motion to make decorative peaks.
Place pie plate on a baking sheet.
Bake in 475° oven for 3 to 5 minutes or till the meringue is golden.
Slice pie and serve immediately.
Chef
