Instructions: Pie - melt butter in top of double boiler. Add lemon rind, lemon juice, salt, and sugar. Lightly beat whole eggs with egg yolks. Combine with lemon mixture; cook over boiling water, stirring constantly with whisk or egg beater, until thick and smooth, about consistency of pudding. Cool.

Smooth 1 pint vanilla ice cream over baked pie shell. Spread half of cooled lemon sauce over. Freeze. Cover with second pint of ice cream and remaining sauce. Freeze.

Meringue - beat egg whites until frothy. Add salt and gradually bet in sugar, beating at high speed of mixer until meringue forms peak when beater is lifted. Preheat oven to 475 . Spread meringue over pie so all of filling is covered. Place pie on a board to insulate ice cream so it wont melt.

Bake until lightly browned, about 6-7 mins. Serve at once or freeze.

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