Clarion County Recipe of the Day: Lemon Meringue Ice Cream Pie

J.C. Taggart

J.C. Taggart

Published August 19, 2017 4:01 am
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Serve this delicious dessert at your next gathering!

Lemon Meringue Ice Cream Pie

Ingredients

1 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup sugar
1/4 cup butter, melted

Filling:
1-quart vanilla ice cream, softened, divided
1 — 10 oz. jar lemon curd
2 tablespoons lemon juice

Meringue:
4 egg whites
6 tablespoons sugar
1/4 teaspoon cream of tartar

Directions

~Preheat oven to 400°.

~Combine cracker crumbs, pecans, sugar, and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 10 to 12 minutes. Cool completely on a wire rack. Freeze 30 minutes.

~Spread two cups ice cream into the crust. Freeze 30 minutes.

~In a small bowl, combine lemon curd and lemon juice. Spread over ice cream and freeze until firm, about one hour. Top with remaining ice cream. Freeze two hours.

~In a large heavy saucepan, combine egg whites, sugar, and cream of tartar. With a hand mixer, beat on low-speed for one minute. Continue beating over low heat until mixture reaches 160° — about eight minutes. Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved.

~Immediately spread meringue over ice cream, sealing to edges of the pie. Broil 8 in. from the heat three to five minutes (or until meringue is lightly browned). Freeze at least one hour before serving.

~Makes eight servings.

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