1/3 Photos of Lemon Meringue Ice Cream Pie
3 hrs 55 mins
1 hr 25 mins
2 hrs 30 mins
Amazing pie, from the cover of Bon Apetite Magazine, April 2007. From their R.S.V.P. column. This recipe comes from Jamie's Restaurant in Pensacola, FL. I served it at Memorial Day family get-together, and everyone said it was amazing. I agree. A bit time consuming to put together, but SO worth it! Time to make is an estimate (I didn't really keep track.) Freezing times are included in the "passive cooking time".
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- 3 cups vanilla ice cream, divided (I recommend a premium quality, all-natural ice cream)
- 2 large eggs
- 2 large egg yolks
- 6 tablespoons unsalted butter
- 1 cup sugar
- 6 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon peel (I used lemon zest)
- 1 pinch salt
- 1 1/2 cups finely chopped pecans (I did this in my food processor)
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1For the lemon curd: Whisk eggs and egg yolks together in a medium bowl and set aside.
- 2Melt butter in a medium metal bowl set over a large pot of simmering water.
- 3Whisk in sugar, lemon juice, lemon peel and salt. Gradually whisk in eggs yolk mixture. (Thin stream and whisk constantly, be careful not to cook the eggs. May want the egg yolks at room temperature before beginning this step.).
- 4Continue cooking and whisking until thick and thermometer reads 178-180 degrees F, about 8 minutes. (I was unable to get my mixture above 162, even after turning water up to boiling and cooking for 14 minutes, but it seemed thick, so I stopped for fear of over cooking, and it turned out fine.).
- 5Transfer curd to a small bowl and cover with plastic wrap pressed down to the surface. Chill for a minimum of 4 hours.
- 6NOTE: Curd can be made up to 2 days ahead.
- 7For the crust: Preheat the oven to 400 degrees.
- 8Mix together pecans, sugar and butter in a medium bowl until moistened. Press into a 9-inch glass pie dish--mixture will be crumbly. (I used a 10-inch glass pie dish.).
- 9Bake crust until lightly toasted, about 12 minutes. Crust will slip down the sides of the dish. Use the back of a spoon to press crust back into place.
- 10Cool crust on a rack. Freeze crust for 30 minutes.
- 11Dollop 1 1/2 cups of the softened ice cream into the bottom of the crust and spread into an even layer. Spread the lemon curd over the ice cream and freeze until firm, about 2 hours. (Note: I froze after putting in the first ice cream layer, too, for about 30 minutes.).
- 12Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours.
- 13For the meringue: Using an electric mixer, beat egg whites in a medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, swirling decoratively.
- 14NOTE: All steps above can be done up to one day ahead of time. Freeze pie until ready to brown the meringue.
- 15To finish the pie, using a kitchen butane torch, toast the meringue until golden in spots or place pie in a preheated 500 degree F oven until meringue is golden in spots, watching to prevent burning (about 3 minutes). (I used the oven method.).
- 16Cut pie into wedges and serve immediately.
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Nutritional Facts for Lemon Meringue Ice Cream Pie
Serving Size: 1 (173 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 571.2
- Calories from Fat 332
- Total Fat 36.9 g
- Saturated Fat 14.5 g
- Cholesterol 152.5 mg
- Sodium 158.5 mg
- Total Carbohydrate 56.4 g
- Dietary Fiber 2.3 g
- Sugars 52.4 g
- Protein 7.8 g