1 (10") deep dish best every pastry shell
9 tbsp. butter, melted
Freshly grated peel of 1 lemon
1 2/3 c. sugar
1 qt. vanilla ice cream, slightly softened
1/2 c. fresh lemon juice
1/4 tsp. salt
3 lg. eggs
3 lg. egg yolks (reserve whites)

Bake and cool pastry shell; set aside. In top of double boiler over boiling water, combine butter, lemon peel, lemon juice, salt and sugar. Beat together whole eggs and egg yolks. Stir into lemon mixture until smooth and thickened, about 5 minutes. (I use my whisk.) Cool. Spread 1/2 of ice cream in bottom of baked pastry shell. Spread half of lemon mixture over ice cream. Freeze. Spread remaining ice cream and lemon mixture over pie and re-freeze. May be frozen up to 1 week without meringue.

MERINGUE TOPPING:

3 lg. egg whites, room temp.
1/3 c. sugar
Dash of cream of tartar

Beat egg whites until soft peaks form. Gradually beat in sugar and cream of tartar until stiff peaks form. Top pie with meringue, sealing edges to crust. Brown under broiler, watching carefully. Serve immediately.

BEST EVER PASTRY SHELL:

3 c. all purpose flour
1 c. Crisco
1 tsp. salt
7-9 tbsp. ice water

With pastry blender, combine flour, Crisco and salt until mixture resembles coarse meal. Add water, 2 tablespoons at a time, mixing with fork, only until dough sticks together. Remember the secret to flaky pastry is not handling it too much. Wrap in wax paper and refrigerate 1/2 hour or more. Roll out with floured pastry rolled, on floured waxed paper. Turn into lightly greased pie plate. Trim to 1" overhang and flute edges. To bake, prick all over with fork. Bake at 400 degrees for 11 minutes or until lightly golden brown. Serves 8.