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“Refreshing! Allow for chilling time.”
8hrs 25mins

Ingredients Nutrition


  1. In a heavy saucepan, melt butter over medium heat. Add the sugar, lemon juice, lemon peel and salt.
  2. In a bowl, beat eggs and yolks; add to butter mixture. Cook and stir until filling reaches at least 160* and coats the back of a metal spoon.
  3. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of filling. Refrigerate for several hours or overnight.
  4. Spoon half of the ice cream into pastry shell; freeze.
  5. Spread with half of the lemon filling; freeze.
  6. Repeat layers.
  7. In a small mixing bowl, beat cream on high until stiff peaks form. Pipe or spread over the pie.
  8. Cover and freeze for several hours or overnight.

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