This pie is a combination of a shortbread crust, baked lemon custard and ice cream. Since the crust is one that you pat in the pan this is a very easy to prepare pie. You need to make this ahead and keep in the freezer. Remove the pie from your freezer ten minutes prior to serving. The crust is easy to cut and each slice comes out beautiful. Top with thin slices of lemon and you have a spectacular dessert.
Lemon Custard Ice Cream Pie
2016-02-29 12:01:28
Serves 8
Crust
- 6 tablespoons butter, softened
- 1 cup flour
- 1/4 cup confectioner's sugar
Custard
- 2 eggs, beaten
- 3/4 cup sugar
- 2 tablespoons flour
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1 quart vanilla ice cream or frozen yogurt
- 8 thin slices of lemon
Instructions
- Preheat oven to 350 degrees.
- Make the shortbread crust by the blending butter, flour and confectioner's sugar. I use my hand mixer on low, blending until the butter is incorporated into the mixture. The dough will be crumbly. Pour the mixture into a nine inch pie pan and press into the sides and bottom of the pan. Bake at 350 degrees for 5 minutes. While the crust is baking, mix together the eggs, sugar, flour, lemon juice and lemon peel until smooth. Pour the mixture over the hot crust. Return to the oven and bake an additional 20 minutes. Cool completely. Fill crust with slightly softened ice cream. Freeze. Garnish with lemon slices.
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