Lemon Meringue Ice-Cream Pie


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!

Lemon Meringue Ice-Cream Pie
Photo: Jennifer Davick
Hands On Time:
15 mins
Total Time:
11 hrs 25 mins


  • 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


  1. 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.

  2. 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

  1. 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

  1. 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.

  2. 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

  1. 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.

  2. 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.

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