Lemon Layered Alaska Pie Recipe

Difficulty: Average
Serves 6

Ingredients:

Pie

• 9″ baked pie shell
• 6 tablespoons butter
• 1 teaspoon grated lemon rind
• 1/3 cup lemon juice
• 1/8 teaspoon salt
• 1 cup sugar
• 2 eggs
• 2 egg yolks
• 1 quart vanilla ice cream

Meringue

• 2 egg whites at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 6 tablespoons sugar

Instructions:

1. Melt butter in top of double boiler.
2. Add lemon rind, juice, salt and sugar.
3. Combine eggs and yolks and beat slightly.
4. Stir into butter mixture and cook over boiling water, beating constantly with wire whisk until thick and smooth.
5. Cool.
6. Spread half of ice cream over bottom of cooled pie shell.
7. Freeze firm.
8. Spread half of cooled lemon mixture over ice cream.
9. Freeze firm.
10. Cover with remaining ice cream.
11. Freeze firm.
12. Cover with remaining lemon mixture.
13. Freeze firm.
14. Preheat oven to 500°.
15. Combine egg whites, cream of tartar, salt and vanilla and beat until frothy.
16. Add sugar a little at a time, beating well after each addition.
17. Continue to beat until stiff peaks form.
18. Spread meringue on pie, completely covering filling and making certain meringue extends to edges.
19. Pie may be frozen and baked later or at once.
20. Bake 3-5 minutes until meringue is lightly browned.
21. Serve immediately.