Lemon Ice Cream Pie – a delicious recipe with vanilla ice cream, eggs, sugar, salt, lemon juice, whipped whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut ice cream into 1/2-inch slices and arrange on bottom and sides of a lightly greased 9-inch pie pan.
2
Let ice cream soften slightly; then smooth slices together with a spoon, forming a pie shell.
3
Freeze 2 1/2 hours or until firm.
4
Combine 1 egg and 2 egg yolks in a small, heavy saucepan.
5
Beat well.
6
Stir in sugar, salt and lemon juice.
7
Cook over low heat, stirring constantly, until thickened.
8
Set aside to cool.
9
Fold mixture into whipped cream. Beat 2 egg whites until stiff; fold into lemon mixture.
10
Spoon filling into ice cream shell.
11
Freeze until firm (about 5 hours). Let stand at room temperature 5 minutes before slicing.
12
Garnish with grated lemon rind and mint leaves, if desired.
13
Yields 1 (9-inch) pie.
543
kcal
Calories
29
g
Fat
39
g
Carbs
11
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 8 ingredients. The key ingredients include: 1 1/2 pt. vanilla ice cream, 3 eggs, 1/2 c. sugar, 1/2 tsp. salt, 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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