Lemon Meringue Ice Cream Pie

This pie is a life changer, it’s cold, creamy, sweet and tangy with a nutty crunch and toasted meringue that will take you to heaven and back. Our friends Knancee and Billy Taylor, recently had us for dinner and this pie was the ending to a spectacular meal. FYI, you won’t be able to take just one bite so don’t even try. This pie requires some extra prep time, but it’s well worth it….Go ahead have that hero t-shirt printed, you’ll wear it with pride once you serve this YUMMY pie. Knancee earned our hero award in the first bite.

Lemon Meringue Finished

Also try our newest combination Lime Meringue Pineapple-Coconut Ice Cream Pie, it’s amazing.

Lemon Curd

Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water.

Whisk in sugar, lemon juice, lemon zest, and salt; gradually whisk in egg mixture.

Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours.

Crust & Filling

Mix pecans, sugar, and butter in medium bowl until moistened.

Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish.

Bake until crust is lightly toasted, about 12 minutes.

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm.

Repeat, dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer.

Meringue

Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form.

Spoon meringue over pie, spreading to seal at edges and swirling decoratively.

Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots.

Cut pie into wedges; garnish with thin strips of lemon zest and serve immediately.

 

 

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Lemon Meringue Ice Cream Pie

Scale

Ingredients

Lemon Curd

  • 2 large eggs
  • 2 large egg yolks
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup sugar
  • 6 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • Pinch of salt

Crust & Filling

  • 1 1/2 cups finely chopped pecans
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 3 cups vanilla ice cream, slightly softened, divided (we like, Haagen Dazs Five)

Meringue

  • 4 large egg whites, room temperature
  • Pinch of cream of tartar
  • 6 tablespoons sugar

Garnish

  • thin strips of lemon zest

Instructions

Lemon Curd

  1. Whisk eggs and egg yolks in medium bowl.
  2. Melt butter in medium metal bowl set over large saucepan of simmering water.
  3. Whisk in sugar, lemon juice, lemon zest, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes.
  4. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

Crust & Filling

  1. Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened.
  2. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly).
  3. Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
  4. Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours.
  5. Repeat, dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.

Meringue

  1. Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form.
  2. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie.
  3. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes.
  4. Cut pie into wedges; garnish with thin strips of lemon zest and serve immediately.

Notes

Shared by Knancee Taylor | Adapted from Bon Appétit

Nutrition

  • Serving Size: 8

 

Coming soon!