Lemon Ribbon Alaska Pie

A pastry pie crust is filled with luscious ribbons of lemon curd between layers of vanilla ice cream and topped with fluffy, golden meringue.

Recipe Ingredients:

Lemon Curd Filling:
6 tablespoons butter
1 tablespoon grated lemon peel
1/3 cup lemon juice
1/8 teaspoon salt
1 cup granulated sugar
2 large eggs
2 large egg yolks

1 (9-inch) baked pie shell
1 quart vanilla ice cream, softened

Meringue:
2 large egg whites
6 tablespoons granulated sugar

Cooking Directions:

1. For Lemon Curd Filling: In a double boiler, blend together butter, lemon peel, lemon juice, salt and sugar. Add 2 eggs and 2 egg yolks; mix well. Cook over boiling water until thickened and smooth, beating constantly. Cool.
2. In baked pie shell, layer half of softened vanilla ice cream and half the cooled sauce. Freeze until firm. Repeat the layers again and freeze until firm.
3. For Meringue: In a bowl using an electric mixer on medium speed, beat whites until soft peaks form. Slowly add sugar, beating until stiff peaks form. Spread over the pie, sealing to the edge.
4. Bake in a preheated oven at 375°F (190°C) until the top is lightly browned, about 5 minutes.

Makes 8 servings.