This pie combines three main ingredients: a girl Scout Cookie crust, homemade lemon curd and buttermilk ice cream, and lemon curd on top! Garnish with whipped cream if you like. It is a delicious spring dessert, and not too sweet.
Lemon Cookie Crust:
One box Girl Scout "Lemonades" Cookies, crushed
1/4 c. melted butter
Combine cookie crumbs and melted butter and press into a 9" pie plate. Bake at 350 for 12 minutes.
Lemon Curd: (This is a single recipe and enough to make the ice cream, but DOUBLE it to have enough for lemon curd on TOP of the pie.)
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks in a clean glass jar.
Lemon Curd-Buttermilk Ice Cream
Take one HALF of a double batch of lemon curd (about 2 cups) and whisk with 2 cups of cold buttermilk. Pour into ice cream maker and follow manufacturer's directions
Fill pie shell with ice cream and freeze.
When ready to serve, slice pie and top with lemon curd. Garnish with Whipped Cream.