6 tb Butter; or margarine
1 Lemon; grated rind of
1/3 c Lemon juice
1/8 ts Salt
1 c Sugar
2 Egg yolks
1 qt Vanilla ice cream
1 9″ pie shell; baked, cooled
3 Egg whites
1/4 ts Salt
6 tb Sugar
Pie – melt butter in top of double boiler. Add lemon rind, lemon
juice, salt, and sugar. Lightly beat whole eggs with egg yolks.
Combine with lemon mixture; cook over boiling water, stirring
constantly with whisk or egg beater, until thick and smooth, about
consistency of pudding. Cool. Smooth 1 pint vanilla ice cream over
baked pie shell. Spread half of cooled lemon sauce over. Freeze.
Cover with second pint of ice cream and remaining sauce. Freeze.
Meringue – beat egg whites until frothy. Add salt and gradually bet
in sugar, beating at high speed of mixer until meringue forms peak
when beater is lifted. Preheat oven to 475~. Spread meringue over pie
so all of filling is covered. Place pie on a board to insulate ice
cream so it won’t melt. Bake until lightly browned, about 6-7 mins.
Serve at once or freeze.