Photo: Jennifer Davick
Hands-on Time
15 Mins
Total Time
11 Hours 25 Mins
Yield
Makes 8 servings

Homemade Lemon Curd delivers a burst of bright citrus flavor to this simple-to-fix lemon meringue pie, and--sweeter still--it can be made up to 2 weeks ahead!

How to Make It

Step 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.

Step 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.

Ratings & Reviews

FABULOUS FABULOUS FABULOUS

Sandypapp
July 01, 2015
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.

lindalaura's Review

lindalaura
April 16, 2014
N/A

smithgardner's Review

CharitySnyder
January 09, 2014
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.

castiers's Review

draber03
May 12, 2013
N/A

LynMadHal's Review

smithgardner
July 29, 2012
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!

morrkids's Review

kmcamp
February 09, 2012
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's Review

castiers
February 04, 2012
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.

jb1234's Review

livetoloveYou55
September 04, 2011
Delicious, but way, way too sweet.

MILLIE65's Review

Brigs86
September 02, 2011
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's Review

jb1234
August 31, 2011
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!