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Lemon Meringue Ice Cream Pie

 Lemon Meringue Ice Cream Pie
This pretty pie has it all—a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.—Dana Hinck, Pensacola, Florida
8 ServingsPrep: 50 min. + freezing


  • 1 cup graham cracker crumbs
  • 3/4 cup finely chopped pecans
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 quart vanilla ice cream, softened, divided
  • 1 jar (10 ounces) lemon curd
  • 2 tablespoons lemon juice
  • 4 egg whites
  • 6 tablespoons sugar
  • 1/4 teaspoon cream of tartar


  • 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.
  • 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.
  • In a large heavy saucepan, combine egg whites, sugar and cream of
  • tartar. With a hand mixer, beat on low speed 1 minute. Continue

2 of 2

Lemon Meringue Ice Cream Pie (continued)

Directions (continued)

  • 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.
  • 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. Yield: 8 servings.
Nutritional Facts: 1 piece equals 499 calories, 24 g fat (10 g saturated fat), 71 mg cholesterol, 211 mg sodium, 66 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.