Recipe

Lemon Meringue Ice Cream Pie In Toasted Pecan Crust Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 7 months, 1 week ago This dessert has it all — a pecan crust that is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue. It's delicious and impressive to serve and I'm going to ... More Prep:760m Cook:30m Servings:8	Lunasea
	lemonjuice lemonpeel eggs unsaltedbutter sugar pecans vanillaicecream eggwhites

Does this look good? Yeah! / Nope

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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 peel

Pinch of salt

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Toasted Pecan Crust:

1 1/2 cups finely chopped pecans

1/4 cup sugar

1/4 cup (1/2 stick) butter, melted

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3 cups vanilla ice cream, slightly softened, divided

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Meringue:

4 large egg whites, room temperature

Pinch of cream of tartar

6 tablespoons sugar

Directions

For 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.

**Can be made 2 days ahead. Keep chilled.

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For Toasted Pecan 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.

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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.

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For 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, carefully spreading to seal at edges and swirling decoratively.

**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.

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Comments

divaliscious 7 months, 1 week ago said:
You had me at hello lemon meringue ice cream pie!
oh my gosh does this ever sound super good...love the combos!

marky90 7 months, 1 week ago said:
Another fabulous recipe my dear.

henrie 7 months, 1 week ago said:
Yep you got my attention with this one too, another 5 heading your way. Thank you so much for the wonderful post.

kevmicash 7 months, 1 week ago said:
Mmmmmmmmm can u make me one sounds killer...

juliecake 7 months, 1 week ago said:
Wow....this sounds so fabulous!! I must give this a try very soon, thank you!!

magali777 7 months, 1 week ago said:
Hi! Vicky, great combination,love it, got my 5!
Magali

crabhappychick 7 months, 1 week ago said:
I would LOVE to make this for a showstopping company dessert! Def 5!

kathye 7 months, 1 week ago said:
I love the flavor combinations! Perfect!

grandmommy 7 months, 1 week ago said:
All you have to say is LEMON and I'm in. This soinds delish Vickie. I Must have this one! Maybe for Mothers Day. Thanks Vickie. A 5 to you.

pudgy47 7 months ago said:
This recipe sounds out of this world, Love Lemon any old way. Awesome post big sour 5 for you.

kidaria 7 months ago said:
Looks so good and sounds so decadent! I must try this soon.

bluewaterandsand 7 months ago said:
Great post! This looks and sound wonderful! I can't wait to try it!

chriesi 7 months ago said:
Absolutely perfect!

chefmeow 7 months ago said:
Wow, wow, wow. Beautiful picture, great sounding pie. Can't wait to try. 5 here.

pariscipes 7 months ago said:
I don't have enough words, Vickie! It's absolutly marvellous!! The different layers of cream sounds so yummy! I think it's going to be my favorite recipe, I will try it very soon! Have a great day!

danadooley 7 months ago said:
Vickie, Vickie, Vickie!!! You have got to stop the torture. PLEASE I beg you!! (Hope you didn't buy any of that lol) Keep whipping me! I love every bit of it *grin*

bakermel 7 months ago said:
Sounds awesome, Vickie! I can't wait to make this! :) TY! :)
~Melinda

grandmommy 5 months, 3 weeks ago said:
Dear, dear Vickie! What can I say? You are responsible for the five pounds I probably gained over the week-end! Rob made me this pie for my birthday dinner and all I can say is EVERYONE RUN TO THE KITCHEN AND MAKE THIS PIE NOW!!! Vickie, I take Bon Appetit and how did I ever over look this decadent jewel? This will go in my recipe hall of fame as down right perfect! Thanks for your post, this may be my birthday dessert every year from now on!
p.s. another of your recipes was the main dish.

jlv1023 5 months ago said:
You are killing me here, I'm at work and I'm hungry, your receipes are not helping that situation, guess I'll eat my yougart
Janet