In honor of the evening, I put on my diva cooking apron (after Easter bargain at Target for $5!!!) and cooked up one de-licious dinner (if I do say so myself). I tried some new recipes (I have a pretty good eye for what will be good) and also made some tried and true favorites.
I will post the whole menu, but for now, why not start with dessert!?! I have been asked by several people recently for this recipe (and okay, some of you asked for it MONTHS ago). It is one of my favorite desserts of all time, and for those of you who know how much I love dessert and how many desserts I make, you know that's sayin' something! The stained recipe in my mom's recipe box says, Lemon Ice Cream Pie. I know, you are looking at the picture below and thinking, that doesn't look much like a pie. Well, here's something else you should know about me. I don't share well...when it comes to food I love that is, so I double the recipe and make it in a 9x13 pan instead of a pie plate. No really, nothing says love like my husband giving up his rights to the last piece (because I most likely ate 3/4 of it anyway), and I am not below hiding it in some distant corner of the chest freezer so his "male refrigerator blindness" can not track it. mmm hmm....it's that good.
Here's the pie version...just double it for a 9x13 pan, and since I use extra large eggs, I only use 3 eggs and 5 egg yolks/whites when I double it. The pictures don't do it justice. The layers of yellow and white really are pretty. If you need a recipe for a graham crust, let me know.
Here's the pie version...just double it for a 9x13 pan, and since I use extra large eggs, I only use 3 eggs and 5 egg yolks/whites when I double it. The pictures don't do it justice. The layers of yellow and white really are pretty. If you need a recipe for a graham crust, let me know.Lemon Ice Cream Pie
1/3 cup butter
2 tsp lemon rind, grated
1/3 cup lemon juice
1/4 tsp salt
1 cup sugar
2 eggs
3 egg yolks (reserve the whites in another bowl)
Almost 2 qts vanilla ice cream
graham pie crust
3 egg whites and 1/2 cup sugar
Melt the butter in a saucepan on med heat, add rind, juice, salt, and 1 cup sugar. Beat the whole eggs and yolks together and stir into butter mixture (I'm all about cutting corners in recipes, but you do really have to mix this before adding it and make sure the butter mixture isn't too hot or you'll get little pieces of cooked egg in your mixture). Cook until thick and smooth. Cool.
Put 1/2 ice cream in the graham crust. Harden in the freezer. Add 1/2 lemon mixture, 1/2 ice cream, and 1/2 lemon mixture, freezing between layers.
Beat egg whites until foamy. Add sugar gradually and beat until stiff. Spread on pie, sealing to edge. Bake at 475 degrees for 4 min. Freeze overnight before serving.
6 comments:
I have a friend whose church does this supper thing too and I think it's a great idea. This dessert looks marvelous - I'll be trying it - thanks!
What a great idea for club! I can't wait to find a church to call home. And thanks for the recipe!!! I'll definitely be giving it a try once my kitchen is all in order.
Cracking up at the "male refrigerator blindness" comment. LOL. (So very true!)
All I can say about the lemony goodness pictured here is YUM! So sweet of you to share the recipe. You can never have too much lemon in my opinion.
I don't even like lemon and remembering loving this when you made it back in our intern year! On another note, we're probably going to be starting a young adults' group here, so I'm very excited!
okay, forget the gorgeous photos of decadent dessert...look at that HOT MAMA in her apron. you are looking fabulous girl!☺
you look adorable in your apron.
the dessert - yummy! i will have to try it.
Post a Comment