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Lemon Meringue Ice-Cream Pie-southern lvg aug 2011

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Rate this recipe 4.3/5 (23 Votes)

Ingredients

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  • 2 pt. vanilla ice cream
  • Vanilla Wafer Crust
  • 1 1/2 cups Homemade Lemon Curd
  • 16 vanilla wafers
  • Meringue Topping

Details

Preparation

Step 1

Preparation
1. Let ice cream stand at room temperature 5 minutes or just until soft enough to spread. Spoon 1 pt. ice cream into Vanilla Wafer Crust. Top with 3/4 cup lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula. Insert vanilla wafers around edge of pie. Cover and freeze 8 hours.
2. Spread Meringue Topping over pie. If desired, brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. (If you do not have a torch, preheat broiler with oven rack 8 inches from heat; broil 30 to 45 seconds or until golden.) Serve immediately, or cover loosely with plastic wrap, and freeze 4 hours or up to 1 week.


Southern Living
AUGUST 2011

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