Lemon Meringue Ice- Cream Pie

I made this for dessert for our "Dinner Club," aka, best way to schedule a monthly date with the girls!

The original recipe was from Southern Living, but I critiqued it to make it a little easier for the working girl!

Ingredients

2 pt vanilla ice cream

Vanilla Wafter Crust

2 cups sugar

1/2 cup butter, chopped

2 Tbsp lemon zest

1 cup fresh lemon juice

(about 6 lemons)

4 large eggs, lightly beaten

16 vanilla wafers

Cool Whip

Directions

1.  Stir together sugar, butter, lemon zest, and lemon juice in large heavy saucepan over medium heat, stirring constantly, 3-4 minutes or until sugar dissolves and butter melts.

2.  Whisk about 1/4 of hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. 

3. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats back of a spoon.  

4.  Remove from heat; cool completely (about one hour), stirring occasionally.  

(You may store in airtight container in refrigerator up to 2 weeks)

5.  Let ice cream stand at room temp about 5 minutes or just until soft enough to spread.

6.  Spoon 1 pt ice cream into Vanilla Wafer Crust.  

7.  Top with 3/4 cup lemon curd mixture; repeat with remaining ice cream and lemon curd.

8.  Gently swirl ice cream and curd with knife.  

9.  Insert vanilla wafers around edge of pie.

10.  Cover and freeze for 8 hours.  

11.  Top with Cool Whip.

ENJOY!!