LEMON MERINGUE ICE CREAM PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Lemon curd:
  • 2 large eggs
  • 2 large egg yolks
  • 6 TB (3/4 stick) unsalted butter
  • 1 cup sugar
  • 6 TB fresh lemon juice
  • 2 tsp finely grated lemon peel
  • Pinch of salt
  • Crust:
  • 1 1/2 cups finely chopped pecans
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter, melted
  • Filling:
  • 3 cups vanilla ice cream, slightly softened, divided
  • Topping:
  • 4 large egg whites, room temperature
  • Pinch of cream of tartar
  • 6 TB sugar

Directions

  • 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 peel, and salt; gradually whisk in egg mixture.
  • Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. 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:
  • Preheat oven to 400°F.
  • 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 (mixture will be crumbly).
  • 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.
  • Filling:
  • 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.
  • Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer.
  • Cover and freeze until firm, about 2 hours
  • Topping:
  • 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.
  • DO AHEAD Can be made 1 day ahead.
  • Freeze pie.
  • 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.
  • Cut pie into wedges; serve immediately

Notes

Categories: Ice Cream  Pie 

Author Credit: Bon Appétit, April 2007

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!