Lemon Ice Cream Pie Recipe

Name: Lemon Ice Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (9-inch) baked pastry shell, cooled; 6 Tbsp. butter or margarine; 1/3 c. lemon juice; 1 c. sugar; dash of salt; 2 eggs plus 2 egg yolks; 1 pt. vanilla ice cream, softened; 2 egg whites; dash of salt; 1/4 c. sugar; 1 tsp. grated lemon peel

Servings: persons

1 (9-inch) baked pastry shell, cooled
6 Tbsp. butter or margarine
1/3 c. lemon juice
1 c. sugar
dash of salt
2 eggs plus 2 egg yolks
1 pt. vanilla ice cream, softened
2 egg whites
dash of salt
1/4 c. sugar
1 tsp. grated lemon peel

1
In saucepan, combine butter or margarine, lemon juice, 1 cup sugar and dash of salt.
2
Beat eggs and egg yolks slightly; stir into lemon mixture.
3
Cook and stir over low heat, until mixture is boiling.
4
Chill.
5
Spread ice cream in a pastry shell; top with lemon mixture and freeze.
6
Beat egg whites with a dash of salt until soft peaks form.
7
Gradually add the 1/4 cup sugar, beating until stiff peaks form.
8
Fold in lemon peel.
9
Spread over frozen pie, sealing to pastry.
10
Bake in extremely hot 500u00b0 oven about 3 minutes or just until golden.
11
Cut in wedges.
12
Serve at once. Makes 6 to 8 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (9-inch) baked pastry shell, cooled, 6 Tbsp. butter or margarine, 1/3 c. lemon juice, 1 c. sugar, and more.

Yes, Lemon Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Ice Cream Pie

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