1/4 c. butter
1/3 c. lemon juice
3/4 c. sugar
Dash of salt
3 slightly beaten eggs
2 pt. vanilla ice cream - softened
1 (9 inch) graham cracker crust

In medium saucepan, melt butter; stir in lemon juice, sugar, salt and eggs. Cook, stirring constantly, until thickened. Chill. Place ONE pint of ice cream in graham cracker shell. Spread half of the chilled lemon sauce. Freeze pie several hours or until firm. Repeat layers of ice cream and lemon sauce. Freeze until firm. This is good!