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Frozen Lemon Cream Pie




Source of Recipe


Company's Coming (The Rookie Cook)


Recipe Introduction


A simple light dessert to follow a heavy main course. The cold, crisp, lemon flavour is the perfect sweet ending.


List of Ingredients




1 (3 ounce) package of lemon flavoured gelatin (jelly powder)
2 Tablespoons granulated sugar
1 cup boiling water

1/3 to 1/2 cup freshly sqeezed lemon juice (about 2 medium lemons)
2 teaspoons finely grated lemon peel

2 cups vanilla ice cream, softened
1 Cookie Crumb Crust (or commercial 9-inch
deep graham cracker crust)

COOKIE CRUMB CRUST:

1/3 cup hard margarine (or butter)
1-1/3 cups vanilla wafer crumbs
2 Tablespoons granulated sugar

Recipe



For COOKIE CRUMB CRUST:

Melt margarine in small saucepan on medium. Add wafer crumbs and sugar. Stir until well mixed. Press in bottom and up side of 9-inch pie plate. Bake at 350ºF for 8 to 10 minutes until golden. Makes 1 pie crust.

For LEMON CREAM FILLING:

Combine gelatin and sugar in medium bowl. Add boiling water. Stir until gelatin and sugar are dissolved.

Add lemon juice and lemon peel. Stir. Chill for about 1-1/2 hours, stirring and scraping down sides occasionally, until thick and syrupy. Do not let gelatin set too firmly or mixture will be lumpy when ice cream is added.

Add ice cream. Stir gently until smooth. Spoon into crust. Spread evenly. Cover with plastic wrap. Freeze for at least 8 hours or overnight. Cuts into 8 wedges.

TO MAKE AHEAD: Wrap in foil. Freeze. Can be frozen for up to 8 weeks.