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Add a photoServings: 6
Ingredients
- 6 Tbsp. Butter, or possibly margarine
- 1 x Lemon, grated rind of
- 1/3 c. Lemon juice
- 1/8 tsp Salt
- 1 c. Sugar
- 2 x Large eggs
- 2 x Egg yolks
- 1 quart Vanilla ice cream
- 1 x 9" pie shell, baked, cooled
- 3 x Egg whites
- 1/4 tsp Salt
- 6 Tbsp. Sugar
Directions
- Pie - heat butter in top of double boiler. Add in lemon rind, lemon juice, salt, and sugar. Lightly beat whole Large eggs with egg yolks. Combine with lemon mix; cook over boiling water, stirring constantly with whisk or possibly egg beater, till thick and smooth, about consistency of pudding. Cold.
- 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 till frothy. Add in salt and gradually bet in sugar, beating at high speed of mixer till 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 will not heat.
- Bake till lightly browned, about 6-7 mins. Serve at once or possibly freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 490 | |
| Calories from Fat 203 | 41% |
| Total Fat 22.85g | 29% |
| Saturated Fat 13.78g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 321mg | 13% |
| Potassium 225mg | 6% |
| Total Carbs 68.47g | 18% |
| Dietary Fiber 0.8g | 3% |
| Sugars 65.15g | 43% |
| Protein 5.38g | 9% |
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