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á-7976

pie, lemon meringue ice cream in toasted pecan crust

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pie, lemon meringue ice cream in toasted pecan crust 0 Picture

Ingredients

  • LEMON CURD:
  • 2 2 2 large eggs
  • 2 2 2 large egg yolks
  • 6 6 6 tbsp unsalted butter
  • 1 1 1 cup sugar
  • 6 6 6 tbsp fresh lemon juice
  • 2 2 2 tsp finely grated lemon peel
  • pinch pinch of salt
  • CRUST:
  • 1 1/2 1 1/2 1/2 cups finely chopped pecans
  • 1/4 1/4 1/4 cup sugar
  • 1/4 1/4 1/4 cup butter, melted
  • MERINGUE:
  • 4 4 4 large egg whites, room temperature
  • pinch pinch of cream of tartar
  • 6 6 6 tbsp sugar
  • 3 3 3 cups vanilla ice cream, slightly softened, divided

Details

Servings 8

Preparation

Step 1

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 178-180, about 8 minutes. transfer to a small bowl. press plastic wrap on to of curd, chill 4 hours. can be made 2 days ahead, keep chilled.
FOR CRUST: preheat oven to 400. mix pecans, sugar and butter in a medium bowl until moistened. press pecan mixture onto bottom and up sides of a 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 of ice cream over crust. spread into an 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 an even layer. cover and freeze until firm, about 2 hours. can be made 1 day ahead, freeze pie.

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. using a kitchen butane torch, toast meringue until golden in spots or place pie in preheated 500 oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. cut pie into wedges, serve immediately.

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