Lemon Ribbon Ice Cream Pie

Melt butter in 2-quart saucepan. Stir together 3/4 cup sugar and egg yolks in medium bowl. Gradually stir sugar mixture into melted butter.

Cook over medium heat, stirring constantly, until slightly thickened (5 to 7 minutes). Stir in lemon juice and lemon peel. Cover; refrigerate.

Meanwhile, spread half the ice cream in bottom of baked pie shell. Freeze 1 hour.

Spread half of lemon mixture onto ice cream in pie shell; spread remaining ice cream on top of lemon mixture. Top with remaining lemon mixture. Freeze 1 hour.

Heat oven to 425 degrees F.

Meanwhile, combine egg whites, 10 tablespoons sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating at low speed, until mixture reaches 160 degrees F (9 to 11 minutes).

Pour into large mixer bowl; beat at high speed until stiff peaks form (3 to 4 minutes).

Spread meringue carefully onto frozen pie, sealing edges of meringue to crust. Bake for 3 to 5 minutes or until lightly browned. Freeze until firm (6 hours or overnight).