Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1/2-3/4 cup sugar (depending how sweet you want the lemon layer)

  3. 4 egg yolks , slightly beaten

  4. juice from fresh lemons to make 1/3-1/2 cup

  5. zest from 1 lemon

  6. Pre baked pie shell (you can use pastry, graham, sugar cookie , even chocolate , to your preference)

  7. 1q vanilla ice cream (a lesser quality ice cream is actually fine to use, here...I suggest just a plan vanilla, though, not vanilla bean , french vanilla, etc)SLIGHTLY softened(until just spreadable)

  8. For topping, you can use fresh whipped cream , frozen whipped topping or a true meringue.

Instructions Jump to Ingredients ↑

  1. Add sugar to beaten egg yolks and stir to combine.

  2. Melt butter in medium saucepan over medium low heat. When melted, lower slowly add egg/sugar mixture, stirring constantly and cook until begins to thicken, about 8-10 minutes.

  3. Remove from heat and add lemon juice and zest.

  4. Spread 1/2 the ice cream in bottom of pie crust.

  5. Refrigerate lemon mixture and freeze ice cream/pie crust for 1 hour, each.

  6. Spread half lemon mixture over first layer of ice cream.

  7. Top with remaining ice cream, then last layer of lemon.

  8. Top with preferred topping and zest from more lemon, for color.

  9. Freeze at least another 6 hours or so, or overnight, before serving.


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