Lemon Ice Cream Pie Recipe
Lemon Ice Cream Pie Recipe photo by Taste of Home

Lemon Ice Cream Pie Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep: 25 min. + freezing
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 6-8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Lemon Ice Cream Pie in Taste of Home October/November 2006, p11

Nutritional 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.

This recipe pairs well with a sweet white wine.

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