Lemon Ice Cream Pie Recipe

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

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

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

Directions

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

Nutritional Facts

1 piece: 565 calories, 36g fat (20g saturated fat), 204mg cholesterol, 287mg sodium, 56g carbohydrate (38g sugars, 0 fiber), 6g protein.

  • 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
  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

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