FROSTY LEMON PIE
Meet the Cook: This pie is a nice light and refreshing finish to a summer picnic or patio supper. I like that it can be made ahead. Married for 35 years, I've always enjoyed cooking. We have two grown sons and three small granddaughters. -Judith Wilke, Dousman, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, lemon juice, butter and salt; cook and stir over medium heat until sugar is dissolved and the butter is melted. Whisk a small amount of sugar mixture into eggs; return all to the pan. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Refrigerate until completely cooled. , Spread half of ice cream into the crust; freeze for 1 hour or until firm. Cover with half of the lemon mixture; freeze for 1 hour or until firm. Repeat layers. Cover and freeze for several hours or overnight. , Remove from the freezer 10 minutes before serving. If desired, garnish with whipped topping, mint and lemon zest strips.
Nutrition Facts : Calories 391 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 274mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 0 fiber), Protein 6g protein.
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