Lemon Curd Ice Cream Pie
This lemon curd ice cream pie is divine. A nutty crust with a sweet and lemony filling topped with fluffy meringue!
THE RECIPE
INGREDIENTS
- 2 large eggs
- 2 large egg yolks
- 6 Tablespoons 3/4 stick unsalted butter
- 1 cup sugar
- 6 Tablespoons fresh lemon juice
- 2 tsp. finely grated lemon peel
- pinch of salt
- or 1 jar of store bought lemon curd
Crust:
- 1 1/2 cups finely chopped pecans
- 1/4 cup sugar
- 1/4 cup 1/2 stick butter, melted
- 3 cups vanilla ice cream slightly softened, divided
- 4 large egg whites room temperature
- pinch of cream of tartar
- 6 Tablespoons sugar
INSTRUCTIONS
For Lemon curd:
- Whisk eggs and egg yolks in medium bowl
- Melt butter in medium metal bowl set over large saucepan of simmering water
- Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture
- Whisk until thick and thermometer inserted into curd registers 178-180 degrees; about 8 minutes Transfer to small bowl
- Press plastic wrap on top of curd, chill 4 hours (Do Ahead: Can be made 2 days ahead. Keep chilled)
For Crust:
- Preheat oven to 400 degrees
- Mix pecans, sugar, and butter in medium bowl until moistened
- Press pecan mixture onto bottom and up sides of 9 inch diameter glass pie dish (mixture will be crumbly).
- Bake until crust is lightly toasted, about 12 minutes (crust will sip down sides of dish as it cooks).
- Use back of spoon to press crust back into place
- Cool on crust on rack
- Freeze crust 30 minutes
- Dollop 1 1/2 cups ice cream over crust; spread into even layer
- Spread lemon curd over ice cream; freeze until firm, about 2 hours
- Dollop 1 1/2 cups softened ice cream over lemon curd, spread into even layer
- Cover and freeze until firm, about 2 hours
For Meringue:
- Using electric mixer, beat egg whites in medium bowl until frothy
- Beat in cream of tartar
- With mixture running gradually add sugar
- Beat until stiff peaks form
- Spoon meringue over pie, spreading to seal at edges and swirling decoratively
- You can freeze it again at this point if you want or you can cook the meringue and serve
- To toast the meringue you can either use a kitchen butane torch, toasting meringue until golden in spots or place pie in a preheated 500 degree oven until meringue is golden in spots, watching to prevent burning, about 5 minutes
- Cut pie into wedges, serve immediately
This recipe and image adapted from: www.yourhomebasedmom.com
