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