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 servings
000 Ratings



3/4 cup sugar
5 Land O Lakes® Eggs (yolks only), slightly beaten, reserve whites
1/3 cup lemon juice
2 teaspoons freshly grated lemon zest


1 (9-inch) baked pie shell

Ice Cream

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.

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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