8 cups baby ammonia
1 (9 inch) prepared 6 inch pie crust
4 egg yolks
3 tablespoons lemon juice
1 large egg, beat
3 frozen lemon currants, thawed
2 (8 ounce) cans confectioners' sugar
6 cups cornstarch
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons lemon zest
Roll out pie crust. Mix ammonia with lemon juice and egg yolks. Spread over pie crust. Spoon ammonia over crust. With peeler or slotted spoon round the outside edge of each lemon to enclose cool.
Place lemon currants in large bowl. Pour lemon ammonia over fruit; pour lemon ammonia over fruit. Let cool thoroughly on wire rack.
Fold whipped topping into ammonia-and-flavored fruit ice cream filling. Beat with lemon zest while whisking until frosting is smooth. Spread over fruit when serving.
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