My dad always said one of his very favorite desserts is one his mother, my grandmother, made when he was a kid - Frozen Lemon Pie. It's like rich ice cream resting between two simple layers of crushed vanilla cookies. Since Father's Day is coming up, I thought I'd share his favorite with you. I think my love of lemon comes from him. Oh, and coconut too (think German chocolate cake with Mom's homemade coconut pecan frosting). Thanks, Dad. I wish we lived close enough that I could make this for you. I don't think it would ship too well since it's probably best frozen and not runny and melted in a cardboard box.
Frozen Lemon Pie
*Note - Like many old-fashioned recipes, this one contains uncooked eggs.
1 cup heavy whipping cream
1/2 cup sugar
5 tablespoons lemon juice
12 vanilla wafers, crushed
Separate the eggs. Beat whites until stiff. Stir in the sugar. Add in egg yolks one at a time while beating constantly. Beat in the lemon juice and then fold in the cream. Mix well. Sprinkle half of the crumbs in the bottom of a buttered pie plate. Pour in the lemon mixture. Spread remaining crumbs over top. Freeze until firm.
Here's another version I've tried with delicious success:
Pink Lemonade Pie
graham cracker crust
1 quart vanilla ice cream, softened
1/2 can (12-ounce size) frozen pink lemonade concentrate, thawed
1 container (4 ounces) Cool Whip
red food color, if desired
lemon or lime peel, if desired
Mix ice cream, lemonade concentrate, Cool Whip, and a few drops of food color in large bowl. Mound ice cream mixture in crust. Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.