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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 850.31 Kcal (3560 kJ) | ||
| Calories from fat | 495.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.11g | 85% | |
|---|---|---|---|
| Cholesterol | 236.45mg | 79% | |
| Sodium | 306.87mg | 13% | |
| Potassium | 422.63mg | 9% | |
| Total Carbs | 79.27g | 26% | |
| Sugars | 53.82g | 215% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 13.56g | 27% | |
| Vitamin C | 12.3mg | 20% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 242.9mg | 24% | |
| Amount Per 100 g | |||
| Calories | 279.26 Kcal (1169 kJ) | ||
| Calories from fat | 162.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.1g | 85% | |
|---|---|---|---|
| Cholesterol | 77.65mg | 79% | |
| Sodium | 100.78mg | 13% | |
| Potassium | 138.8mg | 9% | |
| Total Carbs | 26.03g | 26% | |
| Sugars | 17.68g | 215% | |
| Dietary Fiber | 0.86g | 10% | |
| Protein | 4.45g | 27% | |
| Vitamin C | 4mg | 20% | |
| Iron | 0.6mg | 10% | |
| Calcium | 79.8mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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