A pastry pie crust is filled with luscious ribbons of lemon curd between layers of vanilla ice cream and topped with fluffy, golden meringue.

Lemon Ribbon Alaska Pie

6 tablespoons butter
1 tablespoon grated lemon peel
1/3 cup lemon juice
1/8 teaspoon salt
1 cup granulated sugar
2 large eggs
2 large egg yolks
1 quart vanilla ice cream, softened
2 large egg whites
6 tablespoons granulated sugar
1 (9-inch) baked pie shell

1. In a double boiler, blend together 6 tablespoons butter, 1 tablespoons grated lemon peel, 1/3 cup lemon juice, 1/8 teaspoon salt, and 1 cup sugar. Add 2 eggs and 2 egg yolks; mix well. Cook over boiling water until thickened and smooth, beating constantly. Cool.
2. In baked pie shell, layer half of 1 quart softened vanilla ice cream and half the cooled sauce. Freeze until firm. Repeat the layers again and freeze until firm.
3. In a bowl using an electric mixer on medium speed, beat 2 egg whites until soft peaks form. Slowly add 6 tablespoons sugar, beating until stiff peaks form. Spread over the pie, sealing to the edge.
4. Bake at 375°F (190°C) until the top is lightly browned, about 5 minutes.

Makes 8 servings.