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Prep Time: 1440 Minutes Cook Time: 18 Minutes |
Ready In: 1458 Minutes Servings: 10 |
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I must confess I haven't yet made it, but it sounds delicious and easy. I have plans to make it very soon. It's a very different type of ice cream cake. Plan ahead as it need to freeze overnight. Ingredients:
6 tablespoons butter |
1 cup sugar |
1/3 cup lemon juice |
1 teaspoon grated lemon, rind of |
1/8 teaspoon salt |
2 eggs |
2 egg yolks, lightly beaten |
1 1/2 quarts vanilla ice cream, softened |
1 baked 9 inch pie shell |
5 egg whites |
1/2 cup sugar, plus |
2 tablespoons sugar |
1/2 teaspoon cream of tartar |
1 teaspoon vanilla extract |
Directions:
1. In a heavy saucepan, melt butter; add sugar, lemon juice, lemon peel and salt.
2. Stir in eggs and yolks; cook and stir for 10 to 12 minutes or until mixture is thickened and thermometer reads 160*F.
3. Cool completely.
4. Refrigerate until chilled.
5. Spread half of the ice cream in the pastry shell.
6. Top with Lemon mixture and remaining ice cream.
7. Cover and freeze overnight.
8. In a heavy saucepan over low heat, combine the egg whites, sugar and cream of tartar.
9. With a portable mixer, beat on low speed for 1 minute.
10. Contine beating over low heat until mixture reaches 160*F, about 12 minutes.
11. Remove from heat.
12. Add the vanilla and beat until stiff peaks form.
13. Immediately spread over frozen pie.
14. Bake at 450*F for 3 to 5 minutes or until lightly browned.
15. Serve immediately.
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