Introduction: Frosty Lemon Pie
3/4 cup sugar
1/3 cup lemon juice
1/4 cup butter or margarine
dash of salt
3 eggs, beaten
2 pints vanilla ice cream, softened, divided
1 gram cracker crust (9 inches)
In a sauce pan, combine sugar, lemon juice, butter and salt; cook and stir over medium
heat until sugar is dissolved and the butter is melted. Add a small amount to eggs: return
all to the pan. Cook and stir over medium heat until thickened (do not boil). Refrigerate until
completely cooled. Spread half of the ice cream into crust; freeze for 1 hour or until firm. Cover
whit half of the lemon
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