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.