Lemon Ribbon Ice Cream Pie

Lemon Ribbon Ice Cream Pie

Ribbons of lemon are layered between vanilla ice cream and topped with meringue in this refreshing pie.

30 min.prep time 8:45total time
8 servings
000 Ratings

Ingredients

Filling

3/4 cup sugar
5 Land O Lakes® All-Natural Egg yolks, slightly beaten, reserve whites
1/3 cup lemon juice
2 teaspoons freshly grated lemon zest

Crust

1 (9-inch) baked pie shell

Ice Cream

4 cups (1-quart) vanilla ice cream, slightly softened

Meringue

5 Land O Lakes® All-Natural Egg whites (reserved from filling)
10 tablespoons sugar
5 teaspoons water
1/4 teaspoon cream of tartar

Directions

Melt butter in 2-quart saucepan. Stir together 3/4 cup sugar and egg yolks in medium bowl. Gradually stir sugar mixture into melted butter. Cook over medium heat, stirring constantly, until slightly thickened (5 to 7 minutes). Stir in lemon juice and lemon zest. Cover; refrigerate.

Meanwhile, 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. Meanwhile, combine egg whites, 10 tablespoons sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating at low speed, until mixture reaches 160°F ( 9 to 11 minutes). Pour into large bowl; beat at high speed until stiff peaks form (3 to 4 minutes).

Spread meringue carefully onto frozen pie, sealing edges of meringue to crust. Bake for 3 to 5 minutes or until lightly browned. Freeze until firm (6 hours or overnight).

Recipe Tip

Remove pie from freezer 30 minutes before serving time; let stand at room temperature. Pie will be easier to cut into serving wedges.

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Nutrition Facts (1 serving)

Calories: 500

Fat: 27g

Cholesterol: 190mg

Sodium: 330mg

Carbohydrates: 59g

Dietary Fiber: 0g

Protein: 7g

Recipe #5589©1995Land O'Lakes, Inc.

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