Next, take a melon baller and completely scoop the insides of the lemons out being careful to leave the rinds firm and in tact (this will take some time and patience). Place the rinds in a bowl and put it off to the side, reserve the insides of 2 lemons for later (you can use the rest to make lemonade!). Now, onto the good stuff!...

Squeeze the reserved lemon fruit into a strainer over a cup until you have 1/4 cup of lemon juice (I use these measuring cups from Pampered Chef, LOVE!) Mix lemon juice and 1 cup of strawberry pie filling in a bowl with 1 cup of confectioners sugar until the sugar has dissolved. Place mixture into your mixer (Get a Kitchenaid, you won't be sorry!) with 2 cups of heavy whipping cream and whisk on med-high until you get medium peaks (watch this video for more info on peaks). 

Scoop your ice cream mixture into the empty lemon rinds and be sure to scrape off and excess from the top (it should be as smooth as possible on top), place in a cupcake pan or something what will hold the rinds nice and still and pop it in the freezer. Let them freeze for 3-5 hours (or until firm).

Once the ice cream is firm, carefully cut each half into four wedges for large lemons and half for smaller lemons

Tip: cut just after the ice cream hardens (before the rind gets too hard). If you leave them in too long, don't worry. Let them sit out for a few minutes before cutting. Use a butcher knife. Once cut lay them on their sides and use something smooth and flat (I used a plastic knife) to smoosh and smooth out the sides.