Ingredients

• 3/4 cup sugar
• 1/3 cup lemon juice
• 1/4 cup butter, cubed
• dash salt
• 3 eggs, slightly beaten
• 2 pints vanilla ice cream, softened and divided
• 1 graham cracker crust (9 inches)
• whipped topping, fresh mint and lemon peel for garnish

Directions

1. In a small saucepan, combine lemon juice, sugar, butter and salt. Cook and stir over medium heat till sugar is dissolved and butter melted.
2. Whisk a small amount of the sugar mixture into the eggs several times. Return all to the saucepan. Cook and stir over medium heat till mixture reaches 160 F or is thick enough to coat the back of a metal spoon. Refrigerate till cool.
3. Spread half of the ice cream in crust. Freeze for 1 hour or till firm.
4. Cover with half of the lemon mixture and freeze for 1 hour.
5. Repeat layers. After 2nd layer of lemon mixture, cover and freeze several hours or overnight.
6. Remove from freezer 10 minutes before serving. Garnish if desired.