LEMON ICE CREAM PIE

Lemon Ice Cream Pie image

"Whenever I see the word 'lemon' in a recipe, it jumps out at me because lemon is my favorite flavor," says Barbara Blickensderfer of Edgewater, Florida. "It's rightfully up front in this refreshing pie."

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10

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Ingredients

6 tablespoons butter
1 cup sugar
1/2 cup lemon juice
2 tablespoons grated lemon zest
Dash salt
2 large eggs
2 large egg yolks
1 quart vanilla ice cream, softened
1 pastry shell (9 inches), baked
1 cup heavy whipping cream

Steps:

In a heavy saucepan, melt butter over medium heat. Add the sugar, lemon juice, lemon zest and salt. In a bowl, beat eggs and yolks; add to butter mixture. Cook and stir until filling reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of filling. Refrigerate for several hours or overnight., Spoon half of the ice cream into pastry shell; freeze. Spread with half of the lemon filling; freeze. Repeat layers. In a small bowl, beat cream on high until stiff peaks form. Pipe or spread over pie. Cover and freeze for several hours or overnight.

Nutrition Facts : Calories 565 calories, Fat 36g fat (20g saturated fat), Cholesterol 204mg cholesterol, Sodium 287mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 0 fiber), Protein 6g protein.