Lemon Meringue Ice Cream Pie In Toasted Pecan Crust
From lunasea 17 years ago
- 30 minutes to make
- Serves 8
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 make this again for me when my birthday rolls around. Read more Don't be put off by the massive prep time...its primarily for chilling and freezing. Enjoy. From Bon Appétit. See less
Ingredients
- Lemon Curd: shopping list
- 2 large eggs shopping list
- 2 large egg yolks shopping list
- 6 tablespoons (3/4 stick) unsalted butter shopping list
- 1 cup sugar shopping list
- 6 tablespoons fresh lemon juice shopping list
- 2 teaspoons finely grated lemon peel shopping list
- Pinch of salt shopping list
- ~~~~ shopping list
- toasted pecan Crust: shopping list
- 1 1/2 cups finely chopped pecans shopping list
- 1/4 cup sugar shopping list
- 1/4 cup (1/2 stick) butter, melted shopping list
- ~~~~ shopping list
- 3 cups vanilla ice cream, slightly softened, divided shopping list
- ~~~~ shopping list
- Meringue: shopping list
- 4 large egg whites, room temperature shopping list
- Pinch of cream of tartar shopping list
- 6 tablespoons sugar shopping list
How to make it
- 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.
- ~~~~
- 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.
- ~~~~
- 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.
- ~~~~
- 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.
The Rating
Reviewed by 20 people-
Great post! This looks and sound wonderful! I can't wait to try it!
bluewaterandsand
in GAFFNEY loved it
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Wow, wow, wow. Beautiful picture, great sounding pie. Can't wait to try. 5 here.
chefmeow
in Garland loved it
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Absolutely perfect!
chriesi
in Zuerich loved it
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