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Lemon Ice Cream Pie Recipe

Photo by: Taste of Home

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“Whenever I see the word ‘lemon’ in a recipe, it jumps out at me because lemon is my favorite flavor,” says Barbara Blickensderfer of Edgewater, Florida. “It’s rightfully up front in this refreshing pie.”

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6-8 Servings
Prep: 25 min. + freezing

Ingredients

6 tablespoons butter
1 cup sugar
1/2 cup lemon juice
2 tablespoons grated lemon peel
Dash salt
2 eggs
2 egg yolks
1 quart vanilla ice cream, softened
1 pastry shell (9 inches), baked
1 cup heavy whipping cream

Directions

In a heavy saucepan, melt butter over medium heat. Add the sugar, lemon juice, lemon peel and salt. In a bowl, beat eggs and yolks; add to butter mixture. Cook and stir until filling reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of filling. Refrigerate for several hours or overnight.
Spoon half of the ice cream into pastry shell; freeze. Spread with half of the lemon filling; freeze. Repeat layers. In a small bowl, beat cream on high until stiff peaks form. Pipe or spread over pie. Cover and freeze for several hours or overnight. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 565 calories, 36 g fat (20 g saturated fat), 204 mg cholesterol, 287 mg sodium, 56 g carbohydrate, trace fiber, 6 g protein.

Lemon Ice Cream Pie published in Taste of Home October/November 2006, p11

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