Lemon Ice Cream Pie

 

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• Cooking and Prep: 1 h 20 m
• Serves: 10
• Contains:

Somehow when I end the meal with something lemony, I feel like it’s somewhat dietetic. Maybe because it’s light and not too sweet? I’ll be making this recipe three times this Pesach!

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Ingredients (13)

Nut Crust

• 1/2 cup ground almonds

• 1/2 cup ground pecans or walnuts

• 1/3 cup oil

• 3/4 cup sugar

• 1 egg yolk

• 1/4 teaspoon cinnamon

Lemon Ice Cream

• 6 eggs, separated

• heaping 1/2 cup sugar

• 1 tablespoon Gefen Vanilla Sugar

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  Gefen Vanilla Sugar

• scant 1/2 cup oil

• juice of 2 lemons

• zest of 1 lemon

• 1/2 cup fresh blueberries, for garnish

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Start Cooking

Make the Dessert

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Combine nut crust ingredients and press into a nine to 10-inch springform. Bake for 10–15 minutes. Remove from oven and allow to cool.

2. Beat egg whites with sugar and vanilla sugar until mixture looks like marshmallow fluff (a moment after the stiff peaks form). In a separate bowl, mix the oil and yolks with a fork. Turn the mixer to low, and slowly add the yolk mixture. Add lemon juice and zest. Pour into nut crust and freeze.

3. Before serving, garnish with fresh blueberries.