Lemon Twirl Pie
|Grated lemon rind||1 Tablespoon|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1⁄2 Gallon, softened|
|9 inch graham cracker crust||2|
|Toasted chopped almonds||1⁄4 Cup (4 tbs)|
1 In a small saucepan, add the first 5 ingredients.
2 Cook over low heat, stirring constantly, until heated thoroughly.
3 In a bowl, beat the eggs until thick and lemon colored.
4 Gradually blend about one-fourth of the hot mixture intothe eggs.
5 Combine with the remaining hot mixture, stirring constantly.
6 Cook over medium heat, until the mixture boils, stirring constantly.
7 Remove from the heat, and allow to cool.
8 Spread each pie-crust with one-fourth of ice cream.
9 Pour half of the lemon mixture over each and spread evenly.
10 Top each with one-fourth of ice cream and sprinkle with half of the almonds.
11 Let freeze.
12 Slice and serve.