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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This impressive dessert, piled high with vanilla ice cream, lemon sauce and meringue, won my mother the grand prize in a local cooking contest as a first-time entrant. It's the perfect finale to a special meal. -Kevin Weeks North Palm Beach, Florida Ingredients:
1 cup sugar |
2 eggs |
2 egg yolks, lightly beaten |
1/3 cup lemon juice |
1/8 teaspoon salt |
6 tablespoons butter |
1 teaspoon grated lemon peel |
1-1/2 quarts vanilla ice cream, softened |
1 pastry shell (9 inches), baked |
meringue: |
5 egg whites |
1/2 cup plus 2 tablespoons sugar |
1/2 teaspoon cream of tartar |
1 teaspoon vanilla extract |
Directions:
1. In a large saucepan, combine the sugar, eggs, lemon juice and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter and lemon peel until blended. Cool completely. Refrigerate until chilled.
2. Spread half of the ice cream into pastry shell. Top with lemon mixture and remaining ice cream. Cover and freeze overnight.
3. In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 12 minutes.
4. Remove from the heat. Add vanilla; beat until stiff peaks form. Immediately spread over frozen pie. Bake at 450° for 3-5 minutes or until lightly browned. Serve immediately. Yield: 8-10 servings.
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