When Life Hands You Lemons...

If given a choice between a chocolate dessert or a lemon dessert, I always go for the lemon. I love the tart, refreshing, citrusy bite of lemons, especially in the summer. This dessert combines 2 of my favorite things...lemons and good vanilla ice cream. Since it's frozen, it's a great dessert to have on hand in your freezer for when guests stop by. I love the contrast between the tart lemon filling and the sweet vanilla ice cream. I usually make two at a time...one to share and one to have just because! This recipe calls for a 9 inch frozen pie shell, baked according to package instructions - but I usually make a graham cracker or ginger snap crust - up to you.

Frozen Lemon Pie

Crust:

2 cups graham cracker or ginger snap crumbs
6 Tbls. butter, melted
1 Tbls. sugar
Combine ingredients and press into a 9 inch pie plate. Bake at 350* for 10 minutes - cool on wire rack

Filling:

1/2 cup of butter
1/3 cup lemon juice
2 Tbls. grated lemon rind
1/4 tsp. salt
1 cup sugar
2 eggs
3 egg yolks
1 quart of vanilla ice cream, softened

Melt butter in top of a double boiler. Add lemon juice, lemon rind, salt, and sugar. Beat the eggs and egg yolks thoroughly. Gradually stir into butter mixture. Cook over hot (not boiling) water, stirring constantly, until thick and smooth. Remove from heat and chill. Press softened ice cream into pie shell and freeze. Spread lemon filling over the frozen ice cream and freeze. When frozen cover with Saran. When ready to serve, top with a dollop of whipped cream.
A great summer dessert!