Lemon Meringue Ice-Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Homemade Lemon Curd delivers a burst of bright citrus flavor to this simple-to-fix lemon meringue pie, and-sweeter still-it can be made up to 2 weeks ahead! Ingredients:
2 pt. vanilla ice cream |
vanilla wafer crust |
1 1/2 cups homemade lemon curd |
16 vanilla wafers |
meringue topping |
Directions:
1. Let ice cream stand at room temperature 5 minutes or just until soft enough to spread. Spoon 1 pt. ice cream into Vanilla Wafer Crust. Top with 3/4 cup lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula. Insert vanilla wafers around edge of pie. Cover and freeze 8 hours.
2. Spread Meringue Topping over pie. If desired, brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. (If you do not have a torch, preheat broiler with oven rack 8 inches from heat; broil 30 to 45 seconds or until golden.) Serve immediately, or cover loosely with plastic wrap, and freeze 4 hours or up to 1 week.
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