1In 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.
1Spread half of the ice cream into pastry shell. Top with lemon mixture and remaining ice cream. Cover and freeze overnight.
1In 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.
1Remove 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.
1See other recipes at: www.havefunbaking.com
And check out: www.lovetobakeandcook.blogspot.com
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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.