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

Soften 1 pint ice cream. Meanwhile, in medium saucepan, melt butter; stir in lemon juice, sugar and salt. Cook and stir until sugar dissolves. Pour half of hot mixture into eggs. Return all to saucepan. Cook, stirring constantly, until thickened. Chill. Place 1 pint ice cream in pie shell. Spread with half of chilled lemon sauce. Freeze until firm. Repeat layers of softened ice cream and lemon sauce. Freeze until firm. Garnish with strawberries. Serves 8.