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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
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Refreshing! Allow for chilling time. Ingredients:
6 tablespoons butter |
1 cup sugar |
1/2 cup lemon juice |
2 tablespoons grated lemon peel |
1 dash salt |
2 eggs |
2 egg yolks |
1 quart vanilla ice cream, softened |
1 (9 inch) pastry shells, baked |
1 cup heavy whipping cream |
Directions:
1. In a heavy saucepan, melt butter over medium heat. Add the sugar, lemon juice, lemon peel and salt.
2. 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.
3. Remove from 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.
4. Spoon half of the ice cream into pastry shell; freeze.
5. Spread with half of the lemon filling; freeze.
6. Repeat layers.
7. In a small mixing bowl, beat cream on high until stiff peaks form. Pipe or spread over the pie.
8. Cover and freeze for several hours or overnight.
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