6 tbsp. butter
Grated peel of 1 lemon
1/3 c. lemon juice
Dash of salt
1 c. sugar
2 lg. eggs
2 lg. egg yolks
2 pts. good quality ice cream
1 baked 9 inch pie shell
1/2 pt. heavy cream, whipped

Melt butter in top of double boiler over simmering water. Add grated lemon peel and juice. Stir in salt and sugar until mixed well. In a cup, beat together whole eggs and yolks. Stir into lemon mixture in pan. Cook over boiling water, stirring constantly, until thick and smooth. Transfer lemon sauce to a bowl. Cover and chill until cold. Let 1 pint of ice cream soften until it can easily be spooned. Spread ice cream in pie shell and freeze until firm. Cover ice cream in shell with half of the lemon sauce and freeze until sauce is stiff. Soften remaining 1 pint ice cream and spread over lemon layer. Freeze until firm. Spread remaining lemon sauce over ice cream. Freeze with whipped cream on top. Serves 8.