Lemon Ice Cream Pie
From the kitchen of Kathy Absher
INGREDIENTS
Custard
- 1/3 cup lemon juice (fresh squeezed)
- 6 T. softened butter
- 1 cup sugar
- Dash of salt
- 2 whole eggs
- 2 egg yolks
Meringue
- 4 egg whites
- Dash of salt
- ¼ cup sugar
- ¼ t. cream of tartar
DIRECTIONS
Bake and cool one 9” pie crust.
Soften vanilla ice cream and spread a 1” layer into the bottom of the cooled crust. Do not mound the ice cream, but make a flat surface for the custard to top. Freeze.
Custard: In medium saucepan, put lemon juice, butter, sugar and salt. Stir. Beat eggs and yolks slightly before adding to above. Heat to just boiling, stirring constantly. Chill. Pour over ice cream and return to freezer.
Meringue: Beat egg whites until frothy. Gradually add sugar and cream of tartar and salt. Continue beating until forms stiff peaks. Mound over lemon custard. Be sure to seal edges. Freeze.
Just before serving: Brown for 2-3 minutes in 500 degree oven. Let stand for about 10 minutes before serving.
Soften vanilla ice cream and spread a 1” layer into the bottom of the cooled crust. Do not mound the ice cream, but make a flat surface for the custard to top. Freeze.
Custard: In medium saucepan, put lemon juice, butter, sugar and salt. Stir. Beat eggs and yolks slightly before adding to above. Heat to just boiling, stirring constantly. Chill. Pour over ice cream and return to freezer.
Meringue: Beat egg whites until frothy. Gradually add sugar and cream of tartar and salt. Continue beating until forms stiff peaks. Mound over lemon custard. Be sure to seal edges. Freeze.
Just before serving: Brown for 2-3 minutes in 500 degree oven. Let stand for about 10 minutes before serving.