Ribbons of lemon are layered between vanilla ice cream and topped with meringue in this refreshing pie.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1/2 cup Land O Lakes® Butter
3/4 cup sugar
5 large Land O Lakes® Eggs (yolks only), slightly beaten, reserve whites
1/3 cup lemon juice
2 teaspoons freshly grated lemon zest
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup Land O Lakes® Butter
3 to 4 tablespoons cold water
1 quart (4 cups) vanilla ice cream, slightly softened
5 large Land O Lakes® Eggs (whites only), reserved whites
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, 7-9 minutes or until slightly thickened. Stir in lemon juice and lemon zest. Cover; refrigerate.
Heat oven to 475°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball.
Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch deep dish pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Prick crust all over with fork. Bake 8-10 minutes or until lightly browned. Cool completely.
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; freeze 1 hour.
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 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.
Pop one of these summer desserts into the freezer for your next special occasion — or just dinner outdoors with the family.