Description
This Lemon Meringue Ice Cream Pie in Toasted Pecan Crust is a layered frozen dessert featuring a crunchy pecan base, creamy vanilla ice cream, tangy homemade lemon curd, and a toasted meringue topping. A show-stopping treat with contrasting textures and flavors, perfect for warm-weather gatherings or elegant occasions.
Ingredients
- For the lemon curd:
- 2 large eggs
- 2 large egg yolks
- 6 tablespoons unsalted butter
- 1 cup granulated sugar
- 6 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- Pinch of salt
- For the toasted pecan crust:
- 1 ½ cups finely chopped pecans
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- For the ice cream layers:
- 3 cups vanilla ice cream, slightly softened (divided)
- For the meringue topping:
- 4 large egg whites, at room temperature
- Pinch of cream of tartar
- 6 tablespoons granulated sugar
Instructions
- Make the lemon curd: In a bowl, whisk eggs and yolks. In a double boiler, melt butter. Stir in sugar, lemon juice, zest, and salt. Slowly whisk in egg mixture and cook, whisking constantly, until thickened (about 8 minutes or 178–180°F). Transfer to a bowl, press plastic wrap onto the surface, and chill for at least 4 hours.
- Prepare the crust: Preheat oven to 400°F (200°C). Mix chopped pecans, sugar, and melted butter. Press into a 9-inch pie dish. Bake for 12 minutes until lightly toasted, pressing back any slippage with a spoon. Cool, then freeze for 30 minutes.
- Assemble layers: Spread 1½ cups softened ice cream into frozen crust. Add chilled lemon curd over ice cream. Freeze 2 hours. Spread remaining 1½ cups of ice cream on top and freeze another 2 hours until firm.
- Make the meringue: Beat egg whites until frothy. Add cream of tartar. Gradually add sugar and beat until stiff peaks form. Spread meringue over frozen pie, sealing edges and swirling the top. Freeze for 1 hour.
- Finish: Torch the meringue with a kitchen torch or place in a 500°F oven for 2–3 minutes until golden. Slice and serve immediately.
Notes
- Store-bought lemon curd can be used in place of homemade (about 1 cup).
- Use a warm knife for cleaner slices.
- The pie can be fully assembled and frozen a day ahead.
- For a crunchier crust, make sure it’s fully baked and frozen before adding ice cream.
- Let sit at room temp 5–10 minutes before slicing for ideal texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frozen & Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 80mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
