| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie, Make ahead | 6 | Servings | |
INGREDIENTS
| -Sue Woodward | ||
| 6 | tb | Butter; or margarine |
| 1 | Lemon; grated rind of | |
| 1/3 | c | Lemon juice |
| 1/8 | ts | Salt |
| 1 | c | Sugar |
| 2 | Eggs | |
| 2 | Egg yolks | |
| 1 | qt | Vanilla ice cream |
| 1 | 9" pie shell; baked, cooled | |
| 3 | Egg whites | |
| 1/4 | ts | Salt |
| 6 | tb | Sugar |
INSTRUCTIONS
PIE MERINGUE Pie - melt butter in top of double boiler. Add lemon rind, lemon juice, salt, and sugar. Lightly beat whole eggs with egg yolks. Combine with lemon mixture; cook over boiling water, stirring constantly with whisk or egg beater, until thick and smooth, about consistency of pudding. Cool. Smooth 1 pint vanilla ice cream over baked pie shell. Spread half of cooled lemon sauce over. Freeze. Cover with second pint of ice cream and remaining sauce. Freeze. Meringue - beat egg whites until frothy. Add salt and gradually bet in sugar, beating at high speed of mixer until meringue forms peak when beater is lifted. Preheat oven to 475~. Spread meringue over pie so all of filling is covered. Place pie on a board to insulate ice cream so it won't melt. Bake until lightly browned, about 6-7 mins. Serve at once or freeze. Source: Home Cooking, 4/96 Posted to MM-Recipes Digest V4 #319 by Suzy <[email protected]> on Dec 8, 1997
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