1 (8 or 9 inch) pie shell
6 tbsp. butter
1 grated lemon peel
1/3 c. lemon juice
1/8 tsp. salt
1 c. sugar
2 eggs
2 yolks
1 qt. vanilla ice cream

MERINGUE:

4 egg whites
4-6 tbsp. sugar

Melt butter. Combine with lemon peel, juice, salt and sugar in double boiler. Beat eggs and yolks lightly. Add slowly to double boiler, mixing constantly. Cook over low heat until thick. Place alternating layers of filling and ice cream in pie crust (2 layers) then freeze.

Beat egg whites with sugar. Put meringue on pie and bake at 500 degrees until meringue golden brown. Watch closely, 2-5 minutes.