Title: Frozen Lemon Meringue Pie
Categories: Pie, Make ahead
Yield: 6 Servings

-Sue Woodward

------------------------------------PIE------------------------------------
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

----------------------------------MERINGUE----------------------------------
3 Egg whites
1/4 ts Salt
6 tb Sugar

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 on Dec 8,
1997