Here is a dessert that I posted back in the cold and dreary month of March 2013 when I first launched Mitts and Measures. I strongly feel it warrants a new reminder post now that we’re in the heat of summer. As I said the first time…”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.”
So let me add…. When you take your first bite of this incredible layered frozen concoction, I kid you not…your taste buds will go into overdrive. The explosion of cold, refreshing, creamy and smooth ice cream, balanced with the bright, heavenly, stunningly-perfected zing of lemon, all rounded out and enhanced by the sweet flavor and light texture of the meringue, along with the toasted goodness of the crunchy pecan crust is simply an experience that will make you never…ever… forget. It’s insane. You’ll love it. Give it a try this summer season and I assure you, it’s one you’ll have in your freezer for every warm weather season to come.
First make your lemon curd. Cover with plastic wrap onto curd and chill.
Then toast your pecan crust and cool on rack. Put in freezer for 30 minutes before adding your first layer of ice cream.
Layer crust with first layer of good quality vanilla ice cream.
Then layer with lemon curd. Put in freezer for 2 hours before adding next ice cream layer.
Top with final layer of ice cream
Make meringue and cover pie to edges. Put pie in oven for a few minutes to brown meringue. Watch carefully to prevent over-browning. You can always use a kitchen torch if you have one. I like a soft golden brown color on my meringues.
Lemon Meringue Ice Cream Pie in Toasted Pecan Crust
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
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
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 (be careful, mine usually takes about 8-9 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.
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.
Bon Appétit (slightly adapted)