Lemon Ice Cream Pie

  • 1 (8 or 9 inch) pie shell
  • 6 tablespoons butter
  • 1 grated lemon peel
  • 1/3 cup lemon juice
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 2 yolks
  • 1 quart. vanilla ice cream
  • 4 egg whites
  • 4-6 tablespoons sugar

Melt the butter. Combine that with the lemon peel, juice, salt and cup of sugar in a double boiler. Beat the eggs and yolks lightly. Add slowly to double boiler, mixing constantly. Cook over low heat until thick. Place alternating layers of filling and ice cream in the pie crust (2 layers) then freeze.

Beat the egg whites with the 4-6 tablespoons of sugar. Put the meringue on the pie and bake at 500 degrees until the meringue is golden brown. Watch closely, it should take 2-5 minutes.
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