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Triple Lemon Ice Cream Pie

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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.

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When ready to serve, slice pie and top with lemon curd. Garnish with Whipped Cream.

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This page contains a single entry from the blog posted on March 28, 2012 5:00 AM.

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