6 tbsp. butter
Grated peel of 1 lemon
1/3 c. lemon juice
1/8 tsp. salt
1 c. sugar
2 whole eggs, plus 2 yolks, save whites
1 qt. vanilla ice cream
1 baked 9 inch pastry shell
3 egg whites
6 tbsp. sugar

To make the lemon butter sauce, melt butter, add lemon peel, lemon juice, salt, and 1 cup sugar. Slightly whole eggs, with the 2 beaten yolks. Combine eggs with mixture and cook over boiling water, beating constantly with a whip, until thick and smooth. Cool. Smooth 1/2 of the ice cream in pastry shell and freeze.

Spread half of the cooled lemon butter, freeze. Spread with other half of the ice cream, top with remaining butter and freeze. Beat 2 egg whites until stiff, gradually beating 6 tablespoons sugar. Spread meringue on pie, lightly brown in 475 degree oven.