Ingredients for Lemon Meringue Ice Cream Pie
- Vanilla Ice Cream
- 4 large eggs
- 4 large egg yolks
- Unsalted Butter
- 1 cup granulated sugar
- Fresh Lemon Juice
- Zest of 2 lemons
- Pinch of salt
- 1 cup pecan halves
- 6 tablespoons (3 ounces) unsalted butter
- 4 large egg whites
- Pinch of cream of tartar
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How to Make Lemon Meringue Ice Cream Pie
- **Make the Lemon Curd:**
- Whisk together 4 large eggs and 4 large egg yolks in a medium bowl. Set aside.
- Melt 1/2 cup (1 stick) unsalted butter in a medium metal bowl set over a saucepan of simmering water (double boiler).
- Whisk in 1 cup granulated sugar, 1/2 cup fresh lemon juice, zest of 2 lemons, and a pinch of salt.
- Gradually whisk in the egg yolk mixture.
- Continue cooking and whisking constantly until the curd thickens and reaches 178-180°F (81-82°C) on a candy thermometer (about 8 minutes).
- Transfer the curd to a small bowl, cover directly with plastic wrap, and chill for at least 4 hours.
- **Prepare the Crust:**
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine 1 cup pecan halves, 1/4 cup granulated sugar, and 6 tablespoons (3 ounces) unsalted butter until moistened.
- Press the mixture into a 9-inch glass pie dish. (The mixture will be crumbly).
- Bake for 12 minutes, or until lightly toasted. The crust may shrink; use the back of a spoon to gently press it back into place.
- Cool completely on a wire rack.
- Freeze the crust for 30 minutes.
- **Assemble the Pie:**
- Spread 1 1/2 cups of softened vanilla ice cream evenly into the chilled crust.
- Spread the chilled lemon curd over the ice cream.
- Freeze for 2 hours, or until firm.
- Spread the remaining 1 1/2 cups of softened vanilla ice cream over the curd.
- Freeze for another 2 hours, or until firm.
- **Make the Meringue:**
- In a clean, dry medium bowl, beat 4 large egg whites with a pinch of cream of tartar using an electric mixer until soft peaks form.
- Gradually add 1 cup granulated sugar while beating on medium-high speed until stiff, glossy peaks form.
- Spoon the meringue over the frozen pie, swirling decoratively.
- Freeze until ready to brown the meringue.
- **Brown the Meringue:**
- Use a kitchen torch to brown the meringue until golden in spots, or bake in a preheated 500°F (260°C) oven until golden, watching carefully to prevent burning.
- Let the pie stand for a few minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
209g
Fat
72g
Carbs
18g
