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This lemon meringue ice cream pie is divine. A nutty crust with a sweet and lemony filling topped with fluffy meringue!
This lemon meringue ice cream pie recipe is one I have had in my file for over a year. It was given to me by my brother’s mother-in-law, Marilyn.Â
There are just so many good parts to this pie – the meringue topping, the lemon curd filling, the creamy ice cream layer and the nutty crust!
The recipe includes directions to make your own lemon curd which is delicious. But if you are in a hurry you can also use a jar of store bought lemon curd.
Ingredients Needed
- Vanilla Ice Cream
- Eggs
- Butter
- Sugar
- Lemons, juice and zest
- Pecans, finely chopped
- Crem of Tartar
- Salt
How To Make Lemon meringue Ice Cream Pie
I love the flavor of homemade lemon curd, but you can also use store bought curd.
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
Crust
- 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
Meringue
- 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
- Use a quality ice cream when making this pie. The high cream content helps it refreeze smoother without ice crystals.
- Be sure to allow enough time when making this pie. You need time to freeze the pie between each step.
- To save time, you can make the lemon curd up to two days ahead, or used store bought lemon curd.
Check out more of my other favorite lemon desserts:
Be sure and follow me over on You Tube for weekly cooking demos.
Lemon Meringue Ice Cream Pie
This lemon meringue ice cream pie is divine. A nutty crust with a sweet and lemony filling, ice cream, and meringue.
Prep:30 minutes
Cook:20 minutes
0 minutes
Total:50 minutes
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
Nutrition Facts:
Calories: 554kcal (28%) Carbohydrates: 56g (19%) Protein: 7g (14%) Fat: 35g (54%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 5g Monounsaturated Fat: 14g Trans Fat: 1g Cholesterol: 149mg (50%) Sodium: 208mg (9%) Potassium: 238mg (7%) Fiber: 2g (8%) Sugar: 52g (58%) Vitamin A: 784IU (16%) Vitamin C: 6mg (7%) Calcium: 96mg (10%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
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