Lemon Ice Cream Pie
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vanilla ice cream||1 Pint, softened|
|9 inch baked pastry shell||1|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
In saucepan, combine first 3 ingredients and dash salt.
Beat eggs and egg yolks slightly; stir into lemon mixture.
Cook and stir over low heat till mixture boils; chill.
Spread ice cream in pastry shell; top with lemon mixture; freeze.
Beat egg whites with dash salt till soft peaks form; gradually add sugar; beat till stiff' peaks form.
Fold in peel.
Spread over frozen pie; seal.
Bake at 500° about 3 minutes or till golden.