Frozen lemon meringue pie

6 Servings

Ingredients

Quantity Ingredient
-Sue Woodward
6 tablespoons Butter; or margarine
1 Lemon; grated rind of
⅓ cup Lemon juice
⅛ teaspoon Salt
1 cup Sugar
2 Eggs
2 Egg yolks
1 quart Vanilla ice cream
1 9\" pie shell; baked, cooled
3 Egg whites
¼ teaspoon Salt
6 tablespoons Sugar

Directions

PIE

MERINGUE

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.

Source: Home Cooking, 4/96

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