Lemon Ice Cream Pie – a delicious recipe with butter, sugar, lemon juice, lemon zest, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heavy saucepan, melt butter over medium heat. Add the sugar, lemon juice, lemon zest and salt. In a bowl, beat eggs and yolks; add to butter mixture. Cook and stir until filling reaches at least 160u00b0 and coats the back of a metal spoon.
2
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of filling. Refrigerate for several hours or overnight.
3
Spoon half of the ice cream into pastry shell; freeze. Spread with half of the lemon filling; freeze. Repeat layers. In a small bowl, beat cream on high until stiff peaks form. Pipe or spread over pie. Cover and freeze for several hours or overnight.
775
kcal
Calories
48
g
Fat
60
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 tablespoons butter, 1 cup sugar, 1/2 cup lemon juice, 2 tablespoons grated lemon zest, and more.
Yes, Lemon Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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