Food and Recipes Recipes Lemon Meringue Ice-Cream Pie 5.0 (1) 1 Review Homemade Lemon Curd delivers a burst of bright citrus flavor to this simple-to-fix lemon meringue pie, and—sweeter still—it can be made up to two weeks ahead! By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on August 3, 2022 Print Share Share Tweet Pin Email Photo: Jennifer Davick Hands On Time: 15 mins Total Time: 11 hrs 25 mins Servings: 8 Ingredients 2 pt. vanilla ice cream 1 Vanilla Wafer Crust 1 1/2 cups Homemade Lemon Curd 16 vanilla wafers Meringue Topping Vanilla Wafer Crust Vegetable cooking spray 2 ½ cups coarsely crushed vanilla wafers ¼ cup powdered sugar ½ cup butter, melted Homemade Lemon Curd 2 cups sugar ½ cup butter, coarsely chopped 2 Tbsp. lemon zest 1 cup fresh lemon juice (about 6 lemons) 4 large eggs, lightly beaten Meringue Topping 2 egg whites 1 ¼ cups sugar 1 Tbsp. light corn syrup 1 tsp. vanilla extract Directions Let ice cream stand at room temperature 5 minutes or just until soft enough to spread. Spoon 1 pt. ice cream into Vanilla Wafer Crust. Top with ¾ cup lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula. Insert vanilla wafers around edge of pie. Cover and freeze 8 hours. Spread Meringue Topping over pie. If desired, brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. (If you do not have a torch, preheat broiler with oven rack 8 inches from heat, and broil 30 to 45 seconds or until golden.) Serve immediately, or cover loosely with plastic wrap, and freeze 4 hours or up to 1 week. Vanilla Wafer Crust Preheat oven to 350°F. Lightly grease a 9-inch pie plate with cooking spray. Stir together crushed vanilla wafers, powdered sugar, and melted butter; firmly press on bottom, up sides, and onto lip of pie plate. Bake 10 to 12 minutes or until golden brown. Remove from oven, and cool completely (about 1 hour). Homemade Lemon Curd Stir together first 4 ingredients in a large heavy saucepan over medium heat; cook, stirring constantly, 3 to 4 minutes or until sugar dissolves and butter melts. Whisk about one-fourth of hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats back of a spoon. Remove from heat, and cool completely (about 1 hour), stirring occasionally. Store in an airtight container in refrigerator up to 2 weeks. Meringue Topping Pour water to depth of 1½ inches into a 3½-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and let simmer. Meanwhile, combine egg whites, next 3 ingredients, and ¼ cup water in a 2½-qt. glass bowl; beat mixture at high speed with an electric mixer until blended. Place bowl over simmering water, and beat at high speed 5 to 7 minutes or until soft peaks form; remove from heat. Beat to spreading consistency (about 2 to 3 minutes). Use immediately. Even the slightest hint of grease can ruin beaten egg whites. Before making meringue, be sure the bowl and beaters are super clean and completely dry. Print