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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âWhenever I see the word âlemonâ in a recipe, it jumps out at me because lemon is my favorite flavor,â says Barbara Blickensderfer of Edgewater, Florida. âItâs rightfully up front in this refreshing pie.â 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:
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.
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