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Ingoldsby's Lemon Ice Cream Pie Recipe

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This recipe for Ingoldsby's Lemon Ice Cream Pie is from The Whitworth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1- 9" pie shell baked per package directions
1 1/2 quarts vanilla ice cream
2 whole eggs
2 egg yolks (save egg whites)
1 cup sugar
1/3 cup lemon juice
6 tbsp. melted butter
zest of one lemon

Meringue topping:
3 egg whites (2 saved egg whites plus one additional)
6 tbsp. sugar
1 speck of salt

Directions:
Directions:
Mix 2 whole eggs, 2 egg yolks and sugar well. Add lemon juice, melted butter and lemon zest. Cook in double boiler until thick. Cool completely in the refrigerator.

Spread half of ice cream in baked pie shell and top with half of the lemon filling. Freeze until firm, approximately 3 hours. Then spread the remaining ice cream on top of the first two layers. Top that layer of ice cream with the remaining lemon filling. Freeze until firm, approximately 3 hours.

Finally, shortly before serving top with meringue. To make the meringue, beat the egg whites, salt and sugar until stiff and peaks form. Spread the meringue over the pie and seal well. Put in very hot (450 degree) oven until meringue browns. Serve immediately or place back in the freezer until ready to serve. Makes 8 servings.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8 hours

 

 

 

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