Meet the Cook: This pie is a nice light and refreshing finish to a summer picnic or patio supper. I like that it can be made ahead. Married for 35 years, I've always enjoyed cooking. We have two grown sons and three small granddaughters. -Judith Wilke, Dousman, Wisconsin
- 3/4 cup sugar
- 1/3 cup lemon juice
- 1/4 cup butter, cubed
- Dash salt
- 3 eggs, lightly beaten
- 2 pints vanilla ice cream, softened, divided
- 1 graham cracker crust (9 inches)
- Whipped topping, fresh mint and lemon peel, optional
- In a small saucepan, combine the sugar, lemon juice, butter and salt; cook and stir over medium heat until sugar is dissolved and the butter is melted. Whisk a small amount of sugar mixture into eggs; return all to the pan. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Refrigerate until completely cooled.
- Spread half of ice cream into the crust; freeze for 1 hour or until firm. Cover with half of the lemon mixture; freeze for 1 hour or until firm. Repeat layers. Cover and freeze for several hours or overnight.
- Remove from the freezer 10 minutes before serving. Garnish with whipped topping, mint and lemon peel if desired. Yield: 8 servings.
Originally published as Frosty Lemon Pie in Country Woman May/June 1997, p31
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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