Lemon Meringue Ice Cream Pie with Toasted Pecan Crust

Lemon Meringue Ice Cream Pie with Toasted Pecan Crust is a gluten free recipe with 8 servings. One serving contains 169 calories, 3g of protein, and 12g of fat. For 36 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 422 people found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Summer. If you have vanilla, lemon zest, vanillan ice cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Deliciously Organic. Taking all factors into account, this recipe earns a spoonacular score of 11%, which is rather bad. Similar recipes include Lemon Meringue Ice Cream Pie in Toasted Pecan Crust, Lemon Meringue Pie with Pecan Crust, and Lemon Meringue Ice Cream Pie.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk eggs and egg yolks in a medium bowl. Melt butter in a large bowl set over a pot of simmering water. Whisk in honey, juice and zest; gradually whisk in egg mixture. Continue to whisk until thick and then curd registers 175ºF on a candy thermometer, about 8 minutes. Transfer curd to a small bowl. Press a piece of parchment paper on top of curd (so it doesn't form a skin) and chill for at least 4 hours. Can be made 2 days ahead.Preheat oven to 400ºF and adjust rack to middle position. Mix pecans, whole cane sugar, and butter in a medium bowl until moist. Press pecan mixture into the bottom of a 9-inch pie plate. Bake for 10 minutes until golden. If crust slides down the side of the dish then use the back of a spoon to press crust back into place. Cool and then freeze for 30 minutes.Spoon 1 1/2 cups ice cream over crust; spread evenly. Spread lemon curd over the ice cream and freeze until firm, about 2 hours. Spread remaining 1 1/2 cups ice cream over curd. Cover and freeze until firm, about 2 hours.Preheat broiler. Whisk 1 tablespoons arrowroot with 1/3 cup water in a small saucepan over medium heat until mixture begins to simmer and thickens. When mixture turns translucent, remove from heat. Set aside.Whisk honey and cream of tartar together in a small bowl. Beat egg whites and vanilla in a large mixing bowl until frothy. Whisk in honey mixture, 1 tablespoon at a time until incorporated. Add arrowroot mixture, 1 tablespoon at a time until meringue forms stiff peaks. Pour meringue on top of pie and using a spatula, spread meringue out evenly. Place pie under the broiler just until the meringue turns golden. Serve immediately. Store leftovers in the freezer.

 

Step by step:

1. Whisk eggs and egg yolks in a medium bowl. Melt butter in a large bowl set over a pot of simmering water.

2. Whisk in honey, juice and zest; gradually whisk in egg mixture. Continue to whisk until thick and then curd registers 175ºF on a candy thermometer, about 8 minutes.

3. Transfer curd to a small bowl. Press a piece of parchment paper on top of curd (so it doesn't form a skin) and chill for at least 4 hours. Can be made 2 days ahead.Preheat oven to 400ºF and adjust rack to middle position.

4. Mix pecans, whole cane sugar, and butter in a medium bowl until moist. Press pecan mixture into the bottom of a 9-inch pie plate.

5. Bake for 10 minutes until golden. If crust slides down the side of the dish then use the back of a spoon to press crust back into place. Cool and then freeze for 30 minutes.Spoon 1 1/2 cups ice cream over crust; spread evenly.

6. Spread lemon curd over the ice cream and freeze until firm, about 2 hours.

7. Spread remaining 1 1/2 cups ice cream over curd. Cover and freeze until firm, about 2 hours.Preheat broiler.

8. Whisk 1 tablespoons arrowroot with 1/3 cup water in a small saucepan over medium heat until mixture begins to simmer and thickens. When mixture turns translucent, remove from heat. Set aside.

9. Whisk honey and cream of tartar together in a small bowl. Beat egg whites and vanilla in a large mixing bowl until frothy.

10. Whisk in honey mixture, 1 tablespoon at a time until incorporated.

11. Add arrowroot mixture, 1 tablespoon at a time until meringue forms stiff peaks.

12. Pour meringue on top of pie and using a spatula, spread meringue out evenly.

13. Place pie under the broiler just until the meringue turns golden.

14. Serve immediately. Store leftovers in the freezer.

Nutrition Information:

covered percent of daily need