I tried this pie because it looked so pretty on the magazine cover and seemed like an easy, cool summer dessert. Mine was a disaster! The crust turned into a toffee-like un-cuttable mess and the meringue was all funky too. The flavor was good but I've never had a pie turn into such a hassle. Am thinking boughten graham cracker crust next time (the wafer was a little too sweet for my taste) and my tried and true way of making meringue.
Lemon Meringue Ice-Cream Pie
Brigs86 Posted: 07/27/11
CharitySnyder Posted: 08/03/11
Takes awhile to prepare and freeze but the results are very tasty!!!!
susan46 Posted: 07/29/11
This was a huge hit at my house!! It did take a couple of days to put it all together, but it could be done and frozen for later serving.
Sandypapp Posted: 07/24/11
Oh my gosh!!I can't beleive no one has rated this receipe yet. It was wonderful. Will be my signature desert for company. Must try!!!
Shackelford Posted: 08/01/11
I am an experienced cook and was lured into making this pie by cover picture and assertion that it was "Our Best Lemon Pie Ever". First of all, the magazine should say upfront that it is an 11 hour 25 minute pie. That is duly noted on the web site but not in the mag. It was in no way as good as the simple lemon meringue pie I make with lemon juice, sweetened condensed milk and eggs. I wonder if the test kitchen even made this pie?
kmcamp Posted: 07/25/11
Was wonderful. My family loved it. I did use store bought curd instead of homemade and it worked out well. I think the next time I make it I'll do individual ramekins though, it would be much easier to serve that way.
jb1234 Posted: 09/04/11
Delicious, but way, way too sweet.
MILLIE65 Posted: 09/02/11
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.
bdenitto Posted: 08/31/11
I love lemons. My aunt made this for my b-day dinner. She did not put on the meringue, instead she used fresh whipped cream. It was the best lemon pie I have had in a while!
morrkids Posted: 02/09/12
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?
janmiller3 Posted: 02/04/12
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.
LynMadHal Posted: 07/29/12
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!