Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Sue Woodward

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

--------------------------MERINGUE-------------------------------
3 Egg whites
1/4 ts Salt
6 tb 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 6-7 mins.
Serve at once or freeze.

Source: Home Cooking, 4/96

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