Lemon Ice Cream Pie

• 1 (9-inch) baked pastry shell, cooled
• 6 Tbsp. butter or margarine
• 1/3 c. lemon juice
• 1 c. sugar
• dash of salt
• 2 eggs plus 2 egg yolks
• 1 pt. vanilla ice cream, softened
• 2 egg whites
• dash of salt
• 1/4 c. sugar
• 1 tsp. grated lemon peel

1. In saucepan, combine butter or margarine, lemon juice, 1 cup sugar and dash of salt.
2. Beat eggs and egg yolks slightly; stir into lemon mixture.
3. Cook and stir over low heat, until mixture is boiling.
4. Chill.
5. Spread ice cream in a pastry shell; top with lemon mixture and freeze.
6. Beat egg whites with a dash of salt until soft peaks form.
7. Gradually add the 1/4 cup sugar, beating until stiff peaks form.
8. Fold in lemon peel.
9. Spread over frozen pie, sealing to pastry.
10. Bake in extremely hot 500u0b0 oven about 3 minutes or just until golden.
11. Cut in wedges.
12. Serve at once. Makes 6 to 8 servings.

pastry shell, butter, lemon juice, sugar, salt, eggs, vanilla ice cream, egg whites, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=649651 (may not work)