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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings pieces

Calories 554kcal

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)

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

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

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.