Name: Lemon Meringue Ice-Cream Pie
Total time: 685 min
Ingredients: 2 pt. vanilla ice cream; 1 Vanilla Wafer Crust; 1 1/2 cups Homemade Lemon Curd; 16 vanilla wafers; Meringue Topping; Vegetable cooking spray; 2.5 cups coarsely crushed vanilla wafers; 0.25 cup powdered sugar; 0.5 cup butter, melted; 2 cups sugar; 0.5 cup butter, coarsely chopped; 2 Tbsp. lemon zest; 1 cup fresh lemon juice (about 6 lemons); 4 large eggs, lightly beaten; 2 egg whites; 1.25 cups sugar; 1 Tbsp. light corn syrup; 1 tsp. vanilla extract

Lemon Meringue Ice-Cream Pie — Photo: Jennifer Davick

Hands On Time:

15 mins

Total Time:

11 hrs 25 mins

Servings:

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.

Tips

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.