Lemon Meringue Ice-Cream Pie

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.

Delicious, but way, way too sweet.

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.