Lemon Ice Cream Pie Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Egg yolks | 2 | |
| Vanilla Ice Cream | 1 Pint, softened | |
| 1 baked 9-inch pastry shell | ||
| Egg whites | 2 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
Directions
In saucepan, combine first 3 ingredients and dash salt.
Beat eggs and egg yolks slightly; stir into lemon mixture.
Cook and stir over low heat till mixture boils; chill.
Spread ice cream in pastry shell; top with lemon mixture; freeze.
Beat egg whites with dash salt till soft peaks form; gradually add sugar; beat till stiff' peaks form.
Fold in peel.
Spread over frozen pie; seal.
Bake at 500° about 3 minutes or till golden.
Beat eggs and egg yolks slightly; stir into lemon mixture.
Cook and stir over low heat till mixture boils; chill.
Spread ice cream in pastry shell; top with lemon mixture; freeze.
Beat egg whites with dash salt till soft peaks form; gradually add sugar; beat till stiff' peaks form.
Fold in peel.
Spread over frozen pie; seal.
Bake at 500° about 3 minutes or till golden.
Chef
