Lemon Meringue Ice Cream Pie Recipe

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Lemon Meringue Ice Cream Pie
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Ingredients
14
Count
Nutrition
769
Calories
Total time
3
Minutes
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Ingredients:

Directions:

  1. For the lemon curd: Whisk eggs and egg yolks together in a medium bowl and set aside.
  2. Melt butter in a medium metal bowl set over a large pot of simmering water.
  3. 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.).
  4. 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.).
  5. Transfer curd to a small bowl and cover with plastic wrap pressed down to the surface. Chill for a minimum of 4 hours.
  6. NOTE: Curd can be made up to 2 days ahead.
  7. For the crust: Preheat the oven to 400 degrees.
  8. 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.).
  9. 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.
  10. Cool crust on a rack. Freeze crust for 30 minutes.
  11. 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.).
  12. Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours.
  13. 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.
  14. NOTE: All steps above can be done up to one day ahead of time. Freeze pie until ready to brown the meringue.
  15. 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.).
  16. Cut pie into wedges and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 769.3 Kcal (3221 kJ)
Calories from fat 535.14 Kcal
% Daily Value*
Total Fat 59.46g 91%
Cholesterol 170.19mg 57%
Sodium 149.03mg 6%
Potassium 448.55mg 10%
Total Carbs 53.57g 18%
Sugars 45.19g 181%
Dietary Fiber 4.93g 20%
Protein 13.24g 26%
Vitamin C 6.4mg 11%
Vitamin A 0.2mg 6%
Iron 1.8mg 10%
Calcium 166.5mg 17%
Amount Per 100 g
Calories 335.82 Kcal (1406 kJ)
Calories from fat 233.6 Kcal
% Daily Value*
Total Fat 25.96g 91%
Cholesterol 74.29mg 57%
Sodium 65.06mg 6%
Potassium 195.8mg 10%
Total Carbs 23.38g 18%
Sugars 19.73g 181%
Dietary Fiber 2.15g 20%
Protein 5.78g 26%
Vitamin C 2.8mg 11%
Vitamin A 0.1mg 6%
Iron 0.8mg 10%
Calcium 72.7mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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