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.
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.
Write review.. So good it had to stomp my feet! .The key to this pie is getting a two day head start with making the lemon curd. In regards to the comments about the meringue, I would liken it more to a seven-minute frosting than a meringue, but I do not like meringue, so this suited me fine. You CAN make this in a glass pie plate and brown the meringue under your oven broiler. Just put the pie in a cold oven and turn the broiler on high and keep an eye on it. It IS messy to make. The crust is hard like a cookie and hard to cut when frozen, but it is delicious. It is sweet.
This recipe was a mess. While I liked the lemon curd recipe on its own. The pie was a disaster of contrasts with hard ice cream filling and tough cookie crust and a terrible meringue recipe that never came together. It was a time consuming mess that's best avoided.
Made this for a gourmet dinner this summer and it was spectacular. No changes were made to the recipe. Everyone loved the tangy lemon with the ice cream. Just use good ice-cream and this will come out perfect. The meringue was great with this and worth making. Not too sweet. We browned it with a torch and it was beautiful. This one is a keeper!
We omitted the sugar from the crust and used a Betty Crocker recipe for meringue as this recipe just looked like too much sugar. LOVED those changes. As for the ice cream...we THOUGHT we had enough but a pint frozen is not the same as a pint softened (it melts down)...so next time need to have on hand a little more ice cream, or divide it less...like 1 1/2 cups ice cream on bottom layer and 1 1/2 on top rather than 2 and 2....Because we ran out on top layer and the lemon is swirled in not completely mixed in we actually had pieces where the lemon was overpowering and not enough ice cream to balance the tartness. I wonder if you completely mixed the curd and ice cream how that would work? ALSO---thought a glass pie plate would be prettier but did not think of browning the meringue---oven-wise, with a frozen pie in a glass plate---we'd have a broken plate on our hands. And...no torch. Next time...perhaps a tin pie plate or even a spring-form pan could handle the oven browning?
This recipe is a little time consuming, but well worth it in the end. The lemon curd is tart and delicious.....but the meringue is the best. Not the typical egg white meringue. It freezes beautifully and I like that it can be made up in advance. I will use the meringue recipe on other pies.
The photo of this pie was so beautiful I could not resist making it. It was a mess from the get go with too much of everything-crust,filling,topping-for a 9 inch pie. It was overflowing the dish. What a lot of work for such a disappointing dessert with the flavor just being ok. I will not make this again.