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Frosty Lemon Pie

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
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    8 servings

Ingredients

  • 3/4 cup sugar
  • 1/3 cup lemon juice
  • 1/4 cup butter, cubed
  • Dash salt
  • 3 large eggs, lightly beaten
  • 2 pints vanilla ice cream, softened, divided
  • 1 graham cracker crust (9 inches)
  • Whipped topping, fresh mint and lemon zest strips, optional

Directions

  • 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. If desired, garnish with whipped topping, mint and lemon zest strips.
Nutrition Facts
1 slice: 391 calories, 20g fat (10g saturated fat), 124mg cholesterol, 274mg sodium, 49g carbohydrate (40g sugars, 0 fiber), 6g protein.

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