6 tbsp. butter, melted
1 tbsp. grated lemon zest
1/3 c. fresh lemon juice
1/8 tsp. salt
1 c. sugar
2 eggs plus 2 egg yolks, slightly beaten
1 qt. vanilla ice cream, slightly softened
9 inch baked pie crust
3 egg whites
6 tbsp. sugar
8 to 10 lemon slices for garnish

Combine butter, lemon zest, lemon juice, salt and sugar. Cook on stove. Add eggs and egg yolks; beat constantly with wire whisk until thick and smooth. Cool.

Spread half ice cream in pie shell. Freeze until hard. Spread half the lemon sauce over frozen ice cream; freeze until hard. Repeat layers, ending with sauce. Freeze until hard.

Beat egg whites to soft peaks. Gradually add 6 tablespoons sugar and beat until peaks are stiff and glossy. Spread over pie. Bake at 450 degrees for 3 minutes. Then freeze.