Recipe - Frozen Lemon Meringue Pie

Sue Woodward

PIE
6 tablespoon Butter; or margarine
1 Lemon; grated rind of
1/3 cup Lemon juice
1/8 teaspoon Salt
1 cup Sugar
2 Eggs
2 Egg yolks
1 qt Vanilla ice cream
1 9" pie shell; baked, cooled

MERINGUE
3 Egg whites
One fourth teaspoon Salt
6 tablespoon Sugar

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 67 mins. Serve at once or freeze.

Source: Home Cooking, 4/96
Posted to MMRecipes Digest V4 #319 by Suzy suzy@bestweb.net on Dec 8,
1997