 |
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 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.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |