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Lemon meringue ice cream pie features a nutty crust, creamy ice cream layer, tangy lemon curd filling, and soft pillowy meringue topping. This refreshing frozen lemon dessert is perfect for spring, summer, or holiday entertaining.
If you love lemon desserts, this lemon meringue ice cream pie is going to become a new favorite. This recipe has been tucked in my recipe file for over a year after being shared with me by my sister-in-law’s mother, Marilyn, and it was definitely worth the wait! It combines all the best parts of several desserts into one incredible pie.
Every layer brings something special—there’s the buttery, nutty crust, a creamy ice cream layer, bright and tangy lemon curd filling, and a soft, pillowy meringue topping that makes this pie extra beautiful and delicious. The combination of textures and flavors is what makes this dessert truly unforgettable.
I also love that this recipe gives you options. You can make your own homemade lemon curd for incredible fresh flavor, or if you’re short on time, a jar of store-bought lemon curd works perfectly too. It’s an impressive dessert that feels fancy but is surprisingly easy to make!
Ingredients Needed
- Vanilla Ice Cream
- Eggs
- Butter, salted
- Granulated Sugar
- Lemons, juice and zest
- Pecans, finely chopped
- Cream of Tartar
- Salt
How To Make Lemon meringue Ice Cream Pie
- 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.
- 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 at 400 degrees F until crust is lightly toasted, about 12 minutes
- Press crust back into place with the back of a spoon
- Cool on crust on rack and then freeze for 30 minutes
- Spread half of softened ice cream over crust in an even layer
- Spread lemon curd over ice cream
- Freeze until firm, about 2 hours
- Spread remaining softened ice cream over lemon curd evenly
- Cover and freeze until firm, about 2 hours
- Beat egg whites in medium bowl until frothy
- Add in cream of tartar and beat
- Beat mixture while gradually add sugar until soft peaks form
- Spoon meringue over pie, spreading to seal at edges and swirling decoratively
- Toast the meringue with a kitchen torch until golden.
- Serve immediately
Tips from Leigh Anne
- Use a quality ice cream when making this pie. The high cream content helps it refreeze smoother without ice crystals.
- Use softened ice cream. Let the ice cream sit at room temperature for 10–15 minutes before spreading so it softens enough to easily smooth into the crust without melting too much.
- Freeze between layers. For neat, defined layers, freeze the pie for a bit after adding the ice cream layer before spreading on the lemon curd.
- Homemade or store-bought both work. Homemade lemon curd gives the pie amazing fresh flavor, but store-bought lemon curd is a great shortcut when you’re short on time. Lemon curd can be made a few days ahead if needed.
- Make sure your bowl is clean for meringue. Any grease or oil in the mixing bowl can keep your egg whites from whipping properly, so be sure everything is completely clean and dry.
- Toast the meringue carefully. If browning the meringue under the broiler, watch it closely—it can go from golden to burned very quickly. A kitchen torch works great too if you have one.
- Freeze until firm before serving. This pie needs plenty of time to freeze so the layers set up properly. Plan for at least several hours or overnight for best results.
- Let sit before slicing. Remove the pie from the freezer about 5–10 minutes before serving to make slicing easier.
Frequently Asked Questions
Can I make lemon meringue pie ahead of time?
Yes! This is a great make-ahead dessert since it needs time to freeze. You can make it 1–2 days in advance and keep it covered in the freezer until ready to serve.
How do I store leftover pie?
Store leftover pie tightly covered in the freezer for up to 1 week for best flavor and texture.
Can I toast the meringue with a kitchen torch?
Yes! You can place the pie under the broiler for a minute or two to lightly brown the meringue. Just watch it carefully so it doesn’t burn.
Why is meringue not whipping up properly?
Usually this happens if there is any grease, oil, or egg yolk mixed in with the whites. Make sure your bowl and beaters are completely clean and dry before whipping.
This lemon meringue ice cream pie is the perfect dessert when you want something light, refreshing, and extra special. With its nutty crust, creamy ice cream layer, bright lemon curd filling, and soft, pillowy meringue topping, every bite is full of delicious flavor and texture. Whether you make it for a holiday, summer gathering, or anytime you’re craving a beautiful lemon dessert, this pie is sure to impress and quickly become a family favorite.
Check out more of my other favorite lemon desserts:
Be sure and follow me over on YouTube for weekly cooking demos.
Lemon Meringue Ice Cream Pie
Ingredients
- 3 cups vanilla ice cream slightly softened, divided
Lemon Curd
- 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
Meringue
- 4 large egg whites room temperature
- pinch of cream of tartar
- 6 Tablespoons sugar
Instructions
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)
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
Filling
- 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
Meringue
- Using electric mixer, beat egg whites in medium bowl until frothy
- Beat in cream of tartar
- With mixer 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
- Serve immediately
Tips & Notes:
- Use a quality ice cream when making this pie. The high cream content helps it refreeze smoother without ice crystals.
- Use softened ice cream. Let the ice cream sit at room temperature for 10–15 minutes before spreading so it softens enough to easily smooth into the crust without melting too much.
- Freeze between layers. For neat, defined layers, freeze the pie for a bit after adding the ice cream layer before spreading on the lemon curd.
- Homemade or store-bought both work. Homemade lemon curd gives the pie amazing fresh flavor, but store-bought lemon curd is a great shortcut when you’re short on time. Lemon curd can be made a few days ahead if needed.
- Make sure your bowl is clean for meringue. Any grease or oil in the mixing bowl can keep your egg whites from whipping properly, so be sure everything is completely clean and dry.
- Toast the meringue carefully. If browning the meringue under the broiler, watch it closely—it can go from golden to burned very quickly. A kitchen torch works great too if you have one.
- Freeze until firm before serving. This pie needs plenty of time to freeze so the layers set up properly. Plan for at least several hours or overnight for best results.
- Let sit before slicing. Remove the pie from the freezer about 5–10 minutes before serving to make slicing easier.
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Nutrition Facts:
Izzy says
I’m sorry about your friend. I have always believed the best way to remember our family and friends is through our shared recipes. Whenever we take out a recipe, it’s like taking a walk with the memories of that person. This recipe looks wonderful and I look forward to making it. Happy Easter 2018.
Leigh Anne says
I so agree with you. I love recipes that remind me of people.
ANNABELLE says
I am crying…..not fair of you to give me my Easter Dinner Dessert and get my taste buds all excited and then make me cry. There’s no way I can make a pie in the freezer and then be expected to whip meringue up at the last minute with a kitchen full of dirty dishes from the multi-course dinner just served and then be trying to do the topping.
I guess this won’t be my big surprise ending. It does look FABULOUS…..OOOOH WAIT…just read a comment about using whipped cream….now it’s a “must do”. Thank you, thank you.
Leigh Anne says
Annabelle, The meringue can be put on and cooked before serving time. You could do it the night before or the morning of – just keep in the freezer until ready to serve.
Elaine says
I’m definitely going to try this! And I LOVE your plates! Where did you get them?
Leigh Anne says
Hope you love it as much as we do. I found the plates at HomeGoods.
Jamie says
I tried this recipe this weekend for my husband’s first Father’s Day and it was great. It’s one of my new favorite desserts. I skipped the meringue and put a spoonful of whip cream on each piece. Thanks so much for sharing!
kim says
My mouth watered when I saw that piece of pie!!! Yumm-O