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1
Melt butter in 2-quart saucepan.
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2
Stir together 3/4 cup sugar and egg yolks in bowl.
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3
Gradually stir sugar mixture into melted butter.
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4
Cook over medium heat, stirring constantly, 7-9 minutes or until slightly thickened.
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5
Stir in lemon juice and lemon zest.
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6
Cover; refrigerate.
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7
Heat oven to 475F.
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8
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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9
Stir in enough water with fork just until flour is moistened.
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10
Shape into ball.
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11
Roll out ball of dough on lightly floured surface into 12-inch circle.
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12
Fold into quarters.
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13
Place dough into 9-inch deep dish pie pan; unfold dough, pressing firmly against bottom and sides.
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14
Trim crust to 1/2 inch from edge of pan.
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15
Crimp or flute edge.
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16
Prick crust all over with fork.
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17
Bake 8-10 minutes or until lightly browned.
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18
Cool completely.
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19
Spread 2 cups ice cream in bottom of baked pie shell.
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20
Freeze 1 hour.
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21
Spread half of lemon mixture onto ice cream in pie shell; freeze 1 hour.
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22
Spread remaining ice cream on top of lemon mixture.
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23
Top with remaining lemon mixture.
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24
Freeze 1 hour.
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25
Heat oven to 425F.
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26
Combine egg whites, 10 tablespoons sugar, water and cream of tartar in heavy 2-quart saucepan.
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27
Cook over low heat, beating at low speed, 9-11 minutes or until mixture reaches 160F.
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28
Pour into bowl; beat at high speed until stiff peaks form.
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29
Spread meringue carefully onto frozen pie, sealing edges of meringue to crust.
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30
Bake 3-5 minutes or until lightly browned.
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31
Freeze 6 hours or overnight until firm.
