Name: Lemon Meringue Ice Cream Pie
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: 1 cup graham cracker crumbs -; 3/4 cup finely chopped pecans -; 1/4 cup sugar -; 1/4 cup butter, melted -; Filling: -; 1 quart vanilla ice cream, softened, divided -; 1 jar (10 ounces) lemon curd -; 2 tablespoons lemon juice -; MERINGUE: -; 4 large egg whites -; 6 tablespoons sugar -; 1/4 teaspoon cream of tartar -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Meringue Ice Cream Pie

1. 1 cup graham cracker crumbs -

2. 3/4 cup finely chopped pecans -

3. 1/4 cup sugar -

4. 1/4 cup butter, melted -

5. Filling: -

6. 1 quart vanilla ice cream, softened, divided -

7. 1 jar (10 ounces) lemon curd -

8. 2 tablespoons lemon juice -

9. MERINGUE: -

10. 4 large egg whites -

11. 6 tablespoons sugar -

12. 1/4 teaspoon cream of tartar -

How to cook deliciously - Lemon Meringue Ice Cream Pie

1. Stage

Preheat oven to 400°. Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze 30 minutes.

2. Stage

Spread 2 cups ice cream into the crust. Freeze 30 minutes. In a small bowl, combine lemon curd and lemon juice. Spread over ice cream and freeze until firm, about 1 hour. Top with remaining ice cream. Freeze 2 hours or until set.

3. Stage

In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until mixture reaches 160°, about 8 minutes. Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved.

4. Stage

Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a kitchen torch or broil 8 in. from the heat 3-5 minutes or until meringue is lightly browned. Freeze at least 1 hour before serving.