Editors' Pick
Lemon Meringue Ice Cream Pie
"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"."
photo by DeliciousAsItLooks
- Ready In:
- 3hrs 55mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 3 cups vanilla ice cream, divided (I recommend a premium quality, all-natural ice cream)
-
Lemon Curd
- 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
-
Crust
- 1 1⁄2 cups finely chopped pecans (I did this in my food processor)
- 1⁄4 cup sugar
- 1⁄4 cup butter, melted
-
Meringue
- 4 large egg whites, room temperature
- 1 pinch cream of tartar
- 6 tablespoons sugar
directions
- For the lemon curd: Whisk eggs and egg yolks together in a medium bowl and set aside.
- Melt butter in a medium metal bowl set over a large pot of simmering water.
- Whisk 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.).
- Continue 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.).
- Transfer curd to a small bowl and cover with plastic wrap pressed down to the surface. Chill for a minimum of 4 hours.
- NOTE: Curd can be made up to 2 days ahead.
- For the crust: Preheat the oven to 400 degrees.
- Mix 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.).
- Bake 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.
- Cool crust on a rack. Freeze crust for 30 minutes.
- Dollop 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.).
- Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours.
- For 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.
- NOTE: All steps above can be done up to one day ahead of time. Freeze pie until ready to brown the meringue.
- To 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.).
- Cut pie into wedges and serve immediately.
Questions & Replies
-
Can you use a lemon pie filling mix instead of the lemon curd?
Reviews
-
I was so pleased to see all the favorable reviews. This was actually my recipe that was featured in Bon Appetit when I was the pastry chef at Jamie’s French Restaurant in Pensacola, FL (which sadly doesn’t exist anymore). This is still my most requested dessert recipe and I have made different versions. I actually make it using 2 layers each of ice cream and lemon curd. It makes a nicer presentation. These days I don’t put meringue on top since it freezes better without it. I orinally made this recipe for my husband who was allergic to wheat. I’m sure there are many versions of this recipe out there. It’s a great combination of tastes and textures. -
Congrats! Your recipe was featured as Recipe of the Day on our homepage today (8/15/11)! -
This was a huge hit with my girls' night out group. Based on reviews from the Bon Appetit website, I used about 1/2 batch of a lemon curd from Gourmet 2001, and was glad to have some leftover! Instead of the 9" pie pan, I used a 10" tart pan with a removable bottom, so it was easy to get out of the pan and slice. I did top the pie with the meringue the night before, and browned it at the last minute. I was also excited to have an excuse to buy a kitchen torch - it was a breeze to brown the meringue. This was the perfect recipe for this heat wave - just remember that it takes a lot of time in the freezer with all of the layers. Thanks for sharing! -
Instead of meringue use whip cream made from scratch not the one in the can. It tastes so much better then meringue. This is my husbands favorite recipe that I have been making for at least 15 yrs. You also can use a frozen pie crust & follow directions which I have done. The pecan pie crust I will try for sure. Everyone that has tried this lemon curd/vanilla ice cream pie have fallen love with this dessert. Remember each layer has to be frozen separately. Always make the day before you are going to serve. Take out of freezer 10-15 mins before serving for easier slicing.
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Wow! This is the most amazing recipe! I spent several days making, baking, and assembling this pie. Was it worth it? YES! This is seriously the best summer pie ever! I don't have a kitchen torch, so I used the oven method of browning the meringue. Worked like a charm. I also used lactose-free ice cream for the lactose-challenged in my family. Absolutely delicious!
see 4 more reviews
Tweaks
-
maybe chill the pie after putting it in the oven to brown so the ice cream won't be melting?
RECIPE SUBMITTED BY
I live in Los Angeles County. Married 25 years. 3 kids ages 24, 21 and 12. I'm a math professor and a computer tech. The picture above is me running in the Los Angeles Marathon (the first time I did it) on March 4, 2007. I'm smiling because the picture was taken at mile 3. I wasn't smiling by the end. LOL. I've since done the Long Beach Marathon in Oct. 2007 and I did L.A. again in March 2008. The third time was the trick. I finally had a good race and I qualified to run the Boston Marathon which I did in April 2009. Now I'm into triathlon, since summer 2009.
Besides cooking/baking I've recently started knitting again (Jan. 2008) and can be found at Ravelry.com most days.
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