Ingredients
1 cup sugar2 large eggs2 large egg yolks, lightly beaten1/3 cup lemon juice1/8 teaspoon salt6 tablespoons butter1 teaspoon grated lemon zest1-1/2 quarts vanilla ice cream, softened1 pastry shell (9 inches), bakedMERINGUE:5 large egg whites, room temperature1/2 cup plus 2 tablespoons sugar1/2 teaspoon cream of tartar1 teaspoon vanilla extract
Preparation
In a large saucepan, combine the sugar, eggs, lemon juice and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter and lemon zest until blended. Cool completely. Refrigerate until chilled.
Spread half of the ice cream into pastry shell. Top with lemon mixture and remaining ice cream. Cover and freeze overnight.
In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 12 minutes.
Remove from the heat. Add vanilla; beat until stiff peaks form. Immediately spread over frozen pie. Bake at 450° for 3-5 minutes or until lightly browned. Serve immediately.
