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Pie - melt butter in top of double boiler. Add lemon rind, lemon juice, salt, and sugar. Lightly beat whole eggs with egg yolks. Combine with lemon mixture; cook over boiling water, stirring constantly with whisk or egg beater, until thick and smooth, about consistency of pudding. Cool. Smooth 1 pint vanilla ice cream over baked pie shell. Spread half of cooled lemon sauce over. Freeze. Cover with second pint of ice cream and remaining sauce. Freeze. Meringue - beat egg whites until frothy. Add salt and gradually bet in sugar, beating at high speed of mixer until meringue forms peak when beater is lifted. Preheat oven to 475~. Spread meringue over pie so all of filling is covered. Place pie on a board to insulate ice cream so it wont melt. Bake until lightly browned, about 6-7 mins. Serve at once or freeze. Source: Home Cooking, 4/96 Posted to MM-Recipes Digest V4 #319 by Suzy
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|Serving Size: 1 Serving (580g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 272 (26%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 950.6mg||293 %|
|Sodium 373.6mg||13 %|
|Potassium 538.7mg||14 %|
|Total Carbohydrate 163.8g||48 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 163g|
|Protein 31.7g||45 %|
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Calories per serving: 1032
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