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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Ice Cream Pie Recipe

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This recipe for Lemon Ice Cream Pie is from The Delany Girls' 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:  
6 tbsp. butter
1 c. sugar
1/2 c. lemon juice
2 tbsp. grated lemon peel
Dash salt
2 eggs
2 egg yolks
1 qt. vanilla ice cream, softened
1 pastry shell (9 inches), baked
1 c. heavy whipping cream
Directions:
Directions:
In a heavy saucepan, melt butter over medium heat. Add the sugar, lemon juice, lemon peel and salt.

In a bowl, beat eggs and yolks; add to butter mixture. Cook and stir until filling reaches at least 160º and coats the back of a metal spoon.

Remove from the heat. Cook quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of filling. Refrigerate for several hours or overnight.

Spoon half of the ice cream into pastry shell; freeze. Spread with half of the lemon filling; freeze. Repeat layers. In a small mixing bowl, beat cream on high until stiff peaks form. Pipe or spread over the pie. Cover and freeze for several hours or overnight.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 minutes and freezing

 

 

 

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