Lemon Meringue Ice Cream Pie Recipe

4.5 6 7
Lemon Meringue Ice Cream Pie Recipe
Lemon Meringue Ice Cream Pie Recipe photo by Taste of Home
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Lemon Meringue Ice Cream Pie Recipe

Read Reviews
4.5 6 7
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. + freezing

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 egg whites
  • 6 tablespoons sugar
  • 1/4 teaspoon cream of tartar

Directions

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 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.
Originally published as Lemon Meringue Ice Cream Pie in Country Woman June/July 2012, p36

Nutritional Facts

1 piece: 499 calories, 24g fat (10g saturated fat), 71mg cholesterol, 211mg sodium, 66g carbohydrate (54g sugars, 1g fiber), 6g protein.

  • 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 egg whites
  • 6 tablespoons sugar
  • 1/4 teaspoon cream of tartar
  1. 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. 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. 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. 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.
Originally published as Lemon Meringue Ice Cream Pie in Country Woman June/July 2012, p36

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Reviews forLemon Meringue Ice Cream Pie

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sdeangio User ID: 8074643 244342
Reviewed Feb. 23, 2016

"I enjoy having dinner guest and trying out new dessert recipes. This was a hit with all! It is actually quite light. It is time consuming due to refreezing after each step, but it is simple to make. It was the first time I had made meringue by cooking egg whites and was very happy with the results!"

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[email protected] User ID: 1730676 238753
Reviewed Dec. 5, 2015

"will try sometime"

MY REVIEW
[email protected] User ID: 5931339 232543
Reviewed Sep. 9, 2015

"I made this pie for a Labor Day weekend party. It was a definite hit! It was easy to make & everyone raved about ! I will be making it again this weekend for another party."

MY REVIEW
melindasimone User ID: 4396327 231961
Reviewed Aug. 29, 2015

"This is going to take more then 1 quart of ice cream. If you spread 2 cups of ice cream into the crust that leaves nothing left.....there are only 2 cups in a quart. I am making now for tonight will let you know how it tastes....sounds delicious. I will give in a real rating then..."

MY REVIEW
julibluli User ID: 8350909 231302
Reviewed Aug. 16, 2015

"This looks amazing cant wait to try it"

MY REVIEW
LouiseBH User ID: 7822650 198866
Reviewed Jul. 22, 2014

"Going to have to make this soon. So yummy for a hot summer dessert."

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