In a heavy saucepan, melt butter; add sugar, lemon juice, lemon peel and salt. Stir in eggs and yolks; cook and stir for 10-12 minutes or until mixture is thickened and a thermometer reads 160 degrees. Cool completely. Refrigerate until chilled.
Spread half of the ice cream into pastry shell. Top with lemon mixture and remaining ice cream. Cover and freeze overnight.
In a heavy sauce pan, over low heat, combine the egg whites, sugar and cream of tarter. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160 degrees, about 12 minutes.
Remove from heat. Add vanilla; beat until stiff peaks form. Immediately spread over frozen pie. Bake at 450 F. for 3-5 minutes or until lightly browned. Serve immediately. Yield: 8-10 servings.
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The tropical flavors of lemon grass and pineapple make this twist on the Lemon Drop a special treat for the summer. A lemon grass infused simple syrup, Stoli Citros Vodka and the very floral St. Germain Elderflower Liqueur deliver further depth of flavor and help make this a solid step up beyond your first Lemon Drop.