2 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon grated lemon rind

1/3 cup lemon juice

3 egg yolks, lightly beaten

1/4 cup butter

2 pints vanilla ice cream, softened

1 (9-inch) graham cracker crust

3/4 cup sugar

1/2 cup boiling water

1/4 cup meringue powder

 

Combine first 5 ingredients in a heavy saucepan, stirring until smooth; add egg yolks and butter.  Bring lemon mixture to a boil over medium heat, stirring constantly.  Boil 1 minute; cool.

 

Spread half of ice cream in graham cracker crust and top with half of the lemon mixture.  Freeze until firm.

 

Repeat procedure with remaining ice cream and lemon mixture, and freeze until firm.

 

Combine 3/4 cup sugar and boiling water, stirring constantly until sugar dissolves.  Cool.  Add meringue powder; beat at high speed with an electric mixer until stiff peaks form.  Spread meringue over filling, sealing to edge of crust.  Bake at 425 deg. for 5 to 7 minutes or until golden brown.  Serve immediately or return to freezer.

 

Yield:  1 9-inch pie.