Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

If I could only have one dessert for the rest of my life, I’d be hard pressed to not at least consider this to be the one. I can’t begin to convince you with mere words. You just have to make this and experience it for yourselves. It is simply divine.

**Note** For a newer version of this post (same recipe though of course) and photos of my own, please refer to my newer posting here.

LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST 

“Like biting into a mouthful of sunshine!” ~Julie

Bon Appétit

April 2007
Jamie’s Restaurant

This dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.

Lemon curd
2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt

Crust
1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted

3 cups vanilla ice cream, slightly softened, divided

Meringue
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar

For lemon curd:
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°F to 180°F, 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.

For crust: Preheat oven to 400°F. 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 slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.

For meringue:
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. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.

Makes 8 servings.

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