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Lemon Ribbon Ice Cream Pie
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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

Ice Cream

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

How to make

  1. STEP 1

    Melt butter in 2-quart saucepan.

  2. STEP 2

    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.

  3. STEP 3

    Heat oven to 475°F.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    Spread 2 cups ice cream in bottom of baked pie shell. Freeze 1 hour.

  7. STEP 7

    Spread half of lemon mixture onto ice cream in pie shell; freeze 1 hour.

  8. STEP 8

    Spread remaining ice cream on top of lemon mixture. Top with remaining lemon mixture. Freeze 1 hour.

  9. STEP 9

    Heat oven to 425°F.

  10. STEP 10

    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.

  11. STEP 11

    Spread meringue carefully onto frozen pie, sealing edges of meringue to crust. Bake 3-5 minutes or until lightly browned.

  12. STEP 12

    Freeze 6 hours or overnight until firm.

Tip #1

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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