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!
Lemon Meringue Ice-Cream Pie
Homemade Lemon Curd delivers a burst of bright citrus flavor to this simple-to-fix pie, and--sweeter still--it can be made up to 2 weeks ahead!
More From Southern Living
Total: 11 Hours, 25 Minutes
- 2 pt. vanilla ice cream
- Vanilla Wafer Crust
- 1 1/2 cups Homemade Lemon Curd
- 16 vanilla wafers
- Meringue Topping
- 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.
Only you will be able to view, print, and edit this note.Add Note