3/4 cup sugar
1/3 cup lemon juice
2 teaspoons freshly grated lemon zest
1 (9-inch) baked pie shell
4 cups (1-quart) vanilla ice cream, slightly softened
10 tablespoons sugar
5 teaspoons water
1/4 teaspoon cream of tartar
Melt butter in 2-quart saucepan.
Stir together 3/4 cup sugar and egg yolks in bowl. Gradually stir sugar mixture into melted butter. Cook over medium heat, stirring constantly, 5-7 minutes or until slightly thickened. Stir in lemon juice and lemon zest. Cover; refrigerate.
Spread 2 cups ice cream in bottom of baked pie shell. Freeze 1 hour.
Spread half of lemon mixture onto ice cream in pie shell; spread remaining ice cream on top of lemon mixture. Top with remaining lemon mixture. Freeze 1 hour.
Heat oven to 425°F.
Combine egg whites, 10 tablespoons sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating at low speed, 9-11 minutes or until mixture reaches 160°F. Pour into bowl; beat at high speed until stiff peaks form.
Spread meringue carefully onto frozen pie, sealing edges of meringue to crust. Bake 3-5 minutes or until lightly browned.
Freeze at least 6 hours or overnight until firm.
Remove pie from freezer 30 minutes before serving time; let stand at room temperature. Pie will be easier to cut into serving wedges.