Frosty Lemon Pie

• 3/4 cup sugar
• 1/3 cup lemon juice
• 1/4 cup butter, cubed
• Dash salt
• 3 large eggs, lightly beaten
• 2 pints vanilla ice cream, softened, divided
• 1 graham cracker crust (9 inches)
• Whipped topping, fresh mint and lemon zest strips, optional

1. In a small saucepan, combine the sugar, lemon juice, butter and salt; cook and stir over medium heat until sugar is dissolved and the butter is melted. Whisk a small amount of sugar mixture into eggs; return all to the pan. Cook and stir over medium heat until mixture reaches 160u0b0 or is thick enough to coat the back of a metal spoon. Refrigerate until completely cooled.
2. Spread half of ice cream into the crust; freeze for 1 hour or until firm. Cover with half of the lemon mixture; freeze for 1 hour or until firm. Repeat layers. Cover and freeze for several hours or overnight.
3. Remove from the freezer 10 minutes before serving. If desired, garnish with whipped topping, mint and lemon zest strips.

sugar, lemon juice, butter, salt, eggs, vanilla ice cream, graham cracker crust, topping

Taken from www.tasteofhome.com/recipes/frosty-lemon-pie/ (may not work)