Lemon Twirl Pie Recipe
Ingredients
| Lemon rind - 1 tablespoon, grated | ||
| Lemon juice | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Eggs | 5 Small | |
| Vanilla Ice Cream | 1/2 Gallon | |
| Graham cracker crusts - 2 (9-inch) | ||
| Almonds | 1/4 Cup (16 tbs), chopped | |
Directions
MAKING
1 In a small saucepan, add the first 5 ingredients.
2 Cook over low heat, stirring constantly, until heated thoroughly.
3 In a bowl, beat the eggs until thick and lemon colored.
4 Gradually blend about one-fourth of the hot mixture intothe eggs.
5 Combine with the remaining hot mixture, stirring constantly.
6 Cook over medium heat, until the mixture boils, stirring constantly.
7 Remove from the heat, and allow to cool.
8 Spread each pie-crust with one-fourth of ice cream.
9 Pour half of the lemon mixture over each and spread evenly.
10 Top each with one-fourth of ice cream and sprinkle with half of the almonds.
11 Let freeze.
SERVING
12 Slice and serve.
1 In a small saucepan, add the first 5 ingredients.
2 Cook over low heat, stirring constantly, until heated thoroughly.
3 In a bowl, beat the eggs until thick and lemon colored.
4 Gradually blend about one-fourth of the hot mixture intothe eggs.
5 Combine with the remaining hot mixture, stirring constantly.
6 Cook over medium heat, until the mixture boils, stirring constantly.
7 Remove from the heat, and allow to cool.
8 Spread each pie-crust with one-fourth of ice cream.
9 Pour half of the lemon mixture over each and spread evenly.
10 Top each with one-fourth of ice cream and sprinkle with half of the almonds.
11 Let freeze.
SERVING
12 Slice and serve.
Chef
