Lemon Ribbon Layered Meringue Pie

Step 1: Melt butter in a saucepan over low heat. Add the next 4 ingredients; cook over medium heat, stirring until the sugar dissolves.

Step 2: Combine the eggs and egg yolks; beat at high speed of an electric mixer until thick and lemon colored. Gradually stir about 1/4 of the hot mixture into eggs; add to the remaining hot mixture, stirring constantly.

Step 3: Cook over medium heat, stirring constantly for 6 to 8 minutes or until thickened. Let cool completely.

Step 4: Spread half of the ice cream in the bottom of the prepared pie crust, and freeze until firm. Spread half of the lemon mixture over the ice cream; freeze until firm. Repeat layers and freezing procedure.

Step 5: Beat 3 egg whites (at room temperature) at high speed just until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stif peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over the frozen pie, sealing to edge of the pastry. Bake at 475° for 3 to 4 minutes or until golden brown. Serve immediately.