For Sarah E. (Remember we have a deal!)
Alaska Ice Cream Lemon Pie:
This is a favorite at our house for all summer birthdays, of which we had one this week. I got it originally from my step-mother Gisela, who is a very famous cook/baker. Anyone from Germany wanting to try this—one cup is equivalent to about 250 ml.
1 cup coarse pecans chopped
¼ cup butter
¼ cup sugar
¼ cup flour
bake in a springform at 400 degrees Fahrenheit (200 Celsius) for about 10 min.
Ice Cream Center:
soften some vanilla ice cream a little and add on top of cooled pecan bottom layer, freeze.
In double boiler (or just lower heat and stirring) cook all the below ingredients until thick and bubbly.
½ cup butter
1 cup sugar
¼ cup lemon juice
¼ cup lemon rind
3 large eggs, plus 4 egg yolks, beaten with a fork.
-cool down mixture, put on top of vanilla ice cream layer in spring from. Freeze for several hours. To serve, remove springform.
Today’s Chapel Homily
14 hours ago