Lemon Meringue Pie a La mode
Prep
15m
Cook
5m
| Category: | Healthy & Light |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 0.33 cup butter or margarine |
| 2 teaspoons lemon rind, grated |
| 0.33 cup lemon juice |
| 0.25 teaspoon salt |
| 1 cup sugar |
| 2 large eggs |
| 3 large egg yolks |
| 1 quart vanilla ice cream |
| 1 9 inch pie crust, baked |
| 3 large egg whites |
| 0.33 cup sugar |
Lemon Meringue Pie a La mode Directions
- Melt butter or margarine in top of double boiler.
- Add lemon rind and juice, salt and 1 cup sugar. Beat whole eggs and yolks; stir into butter mixture. Cook over boiling water, stirring constantly, until thick and smooth.
- Remove from heat; cool thoroughly. Soften ice cream slightly. Press half of ice cream into the bottom of pastry shell; carefully spread half the women filling over a ice cream. Freeze pie until layers are firm.
- (Keep remainder of ice cream frozen until ready to use. ) Repeat layers easing rest of ice cream and lemon filling. Freeze pie until firm. Beat egg whites until foamy. Beat in 1/3 cup sugar gradually; Continue beating until meringue is stiff but not dry. Quickly spread more rain on pie: ceiling to the pastry edge. Place pie on a board.
- Bake at 475° for 45 minutes or until lightly browned. Return pie to freezer until serving time.
- Makes 8 servings
Notes
