Lemon Ice Cream Pie
Lemon Ice Cream Pie is an moderately easy dinner. Made with 1 (9-inch) baked pastry shell, cooled, 6 tbsp. butter or margarine, 1/3 c. lemon juice, 1 c. sugar and dash of salt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In saucepan, combine butter or margarine, lemon juice, 1 cup sugar and dash of salt.
Beat eggs and egg yolks slightly; stir into lemon mixture.
Cook and stir over low heat, until mixture is boiling.
Chill.
Spread ice cream in a pastry shell; top with lemon mixture and freeze.
Beat egg whites with a dash of salt until soft peaks form.
Gradually add the 1/4 cup sugar, beating until stiff peaks form.
Fold in lemon peel.
Spread over frozen pie, sealing to pastry.
Bake in extremely hot 500Β° oven about 3 minutes or just until golden.
Cut in wedges.
Serve at once. Makes 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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