LEMON RIBBON ICE CREAM PIE

1 (9-inch) baked pie shell
4 cups (1 quart) vanilla ice cream, slightly softened
FOR THE FILLING:
1/2 cup butter
3/4 cup sugar
5 egg yolks, slightly beaten, reserve whites
1/3 cup lemon juice
2 teaspoons freshly grated lemon peel
FOR THE MERINGUE:
5 reserved egg whites
10 tablespoons sugar
5 teaspoons water
1/4 teaspoon cream of tartar

TO MAKE THE FILLING:
Melt butter in 2-quart saucepan.

Stir together 3/4 cup sugar and egg yolks in medium bowl. Gradually stir sugar mixture into melted butter. Cook over medium heat, stirring constantly, until slightly thickened (5 to 7 minutes). Stir in lemon juice and lemon peel. Cover; refrigerate.

Meanwhile, spread 2 cups ice cream in bottom of baked pie shell. Freeze 1 hour.

Spread half of lemon mixture onto ice cream in pie shell; spread remaining ice cream on top of lemon mixture. Top with remaining lemon mixture. Freeze 1 hour.

Preheat oven to 425 degrees F.

TO MAKE THE MERINGUE:
Meanwhile, combine egg whites, 10 tablespoons sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating at low speed, until mixture reaches 160 degrees (9 to 11 minutes). Pour into large mixer bowl; beat at high speed until stiff peaks form (3 to 4 minutes).

Spread meringue carefully onto frozen pie, sealing edges of meringue to crust.

Bake for 3 to 5 minutes or until lightly browned.

Freeze until firm (6 hours or overnight).

Servings: 8
Source: Land O'Lakes