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Lemon Ice Cream Pie

 Lemon Ice Cream Pie
“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.”
6-8 ServingsPrep: 25 min. + freezing


  • 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 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.

2 of 2

Lemon Ice Cream Pie (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.