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Lemon Ribbon Ice Cream Pie
This recipe is part of Linda Larsen's Summer Salad Buffet article.
1-1/2 cups finely crushed pretzels
1/4 cup sugar
1/2 cup butter, melted
Mix and press into 9" pie pan. Refrigerate.
1 cup sugar
2 tablespoon lemon peel
1/4 teaspoon salt
1/2 cup butter
1/3 cup lemon juice
4 eggs
Combine in medium saucepan and cook over medium heat 5-7 minutes or until thick, stirring constantly with a wire whisk. Transfer to small bowl and place plastic wrap over hot filling. Refrigerate 2 hours or until thoroughly chilled.
1 quart vanilla ice cream, slightly softened
Layer lemon sauce with the ice cream in the pretzel crust. Freeze until firm, about 4 hours.
Serves 8.
Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.
Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.
Linda can be reached at dlarsen@rconnect.com.
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