Printable | Taste of Home

Lemon Ice Cream Pie

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

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

Printed from tasteofhome.com Aug 29, 2008

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Lemon Ice Cream Pie cont.

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 mixing 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.