Lemon Ribbon Ice Cream Pie
Source of Recipe
Land O Lakes Summer Favorites - July 2002 - Issue #80
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Lemon Ribbon Ice Cream Pie
~Ribbons of lemon are layered between vanilla ice cream and topped with meringue in this refreshing pie.~
Filling:
1/2 cup Land O Lakes butter
3/4 cup sugar
5 egg yolks, slightly beaten (reserve whites)
1/3 cup lemon juice
2 teaspoons grated lemon peel
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1 quart (4 cups) vanilla ice cream, slightly softened
1 (9-inch) baked pie shell
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Meringue:
5 reserved egg whites
10 tablespoons sugar
5 teaspoons water
1/4 teaspoon cream of tartar
Melt butter in 2-quart saucepan. Stir together 3/4 cup sugar and egg yolks in medium bowl. Gradually stir sugar mixture into melted butter. Cook over medium heat, stirring constantly, until slightly thickened (5 to 7 minutes). Stir in lemon juice and lemon peel. Refrigerate for 1 hour.
Meanwhile, spread 2 cups ice cream in bottom of baked pie shell. Freeze 1 hour. Spread half of lemon mixture in pie shell; spread remaining ice cream on top of lemon mixture. Top with remaining lemon mixture. Freeze 1 hour.
Heat oven to 425°. Meanwhile, combine egg whites, 10 tablespoons sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating at low speed, until mixture reaches 160° F. (9 to 11 minutes). Pour into large mixer bowl; beat at high speed until stiff peaks form (3 to 4 minutes).
Spread meringue carefully onto frozen pie, sealing edges of meringue to crust. Bake 3 to 5 minutes or until lightly browned. Freeze until firm (6 hours or overnight).
Serves 8
Notes: This pie can be served without the meringue. Dollop each serving with whipped cream instead.
Source: Land O Lakes Summer Favorites - July 2002 - Issue #80
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