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This lemon meringue ice cream pie combines the classic tangy-sweet flavors of traditional lemon meringue pie with the cool creaminess of ice cream for a refreshing twist on a beloved dessert. The three distinct layers create a perfect harmony of textures and flavors that will impress even the most discerning guests.
I first created this recipe during a particularly hot summer when the thought of turning on my oven seemed unbearable. My family was so delighted by the combination of cool ice cream and tangy lemon that it's now requested for every warm-weather celebration.
Ingredients
- For the Lemon Curd Filling:
- Unsalted butter: Room temperature butter creams more easily with sugar, creating a smoother curd base
- Granulated sugar: Provides the perfect sweetness to balance the tart lemon
- Salt: Enhances both sweet and tangy flavors throughout the filling
- Lemon juice: Fresh is best for brightest flavor; use Meyer lemons when available
- Lemon zest: Contains essential oils that provide intense citrus flavor
- Egg yolks and whole eggs: Create richness and help thicken the curd naturally
- For the Golden Sandwich Cookie Crust:
- Golden sandwich cookies: Provides a sweet, buttery base that complements the tangy lemon
- Unsalted butter: Binds the cookie crumbs and adds richness to the crust
- For the Meringue Topping:
- Egg whites: Create the fluffy, cloud-like topping; choose the freshest eggs possible
- Granulated sugar: Dissolves into the egg whites, creating a stable, glossy meringue
- Cream of tartar: Acts as a stabilizer, ensuring your meringue holds its shape
- Salt: Balances sweetness and enhances overall flavor
- Vanilla extract: Adds depth and complexity to the meringue
- Additional:
- Vanilla ice cream: Choose a high-quality brand with real vanilla flavor for best results
Step-by-Step Instructions
- Create the Lemon Curd:
- Cream butter until smooth, then blend in sugar, salt, lemon juice, and zest. The mixture will look slightly curdled at this stage, which is normal. Add eggs and yolks, mixing until incorporated. The key is thorough mixing to ensure all ingredients are evenly distributed before heating.
- Cook the Lemon Curd:
- Transfer to a saucepan and cook over low heat while whisking constantly. This slow, gentle heating prevents the eggs from scrambling. Continue whisking for 5-6 minutes until the mixture thickens enough to coat the back of a spoon. Patience is crucial here as rushing with higher heat will result in a lumpy curd.
- Strain and Chill the Curd:
- Press the hot curd through a fine mesh strainer to remove any bits of cooked egg or zest. This ensures a silky smooth texture. Cover with plastic directly touching the surface to prevent a skin from forming, then refrigerate at least one hour or overnight for best flavor development.
- Prepare the Cookie Crust:
- Process golden sandwich cookies into fine crumbs, then mix with melted butter until the mixture resembles wet sand. Press firmly into a 9-inch pie plate, ensuring even coverage on bottom and sides. The bottom of a measuring cup works perfectly for creating a smooth, compact surface. Freeze for at least 30 minutes to set the crust completely.
- Begin Assembly:
- Spread softened vanilla ice cream as the first layer over the frozen crust. Work quickly but carefully to create an even layer approximately 2 cups in volume. The ice cream should be soft enough to spread but not melted. Return to freezer for 15-20 minutes to firm up this foundation layer.
- Add Lemon Layer:
- Spoon chilled lemon curd over the first ice cream layer, spreading gently to avoid disturbing the ice cream beneath. This tangy middle layer provides the signature lemon flavor. Return to freezer for at least 2 hours as this layer takes longer to freeze completely.
- Top with Final Ice Cream Layer:
- Add a final layer of softened vanilla ice cream, spreading to create a smooth surface. This layer provides a clean canvas for the meringue topping. Freeze again for 15-20 minutes until firm but not rock hard.
- Create Swiss Meringue Topping:
- Heat egg whites and sugar in a double boiler, whisking constantly until sugar dissolves completely. Test by rubbing between fingers to ensure no graininess remains. Whip the heated mixture at high speed, adding cream of tartar, salt, and vanilla when soft peaks form. Continue whipping until stiff, glossy peaks develop, about 10 minutes total.
- Finish and Serve:
- Top the chilled pie with the meringue, creating decorative peaks and swirls. Use a kitchen torch to lightly brown the surfaces if desired. Serve immediately or return to freezer until ready to enjoy.
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My favorite part of this dessert is the lemon curd layer. I spent years perfecting this recipe after learning from my grandmother who was known for her citrus desserts. The secret is cooking it slowly and straining it thoroughly, which creates an intensely flavored but perfectly smooth filling that freezes beautifully.
Frequently Asked Questions
- → Can I use store-bought lemon curd instead of making it from scratch?
Yes, you can substitute store-bought lemon curd to save time. For best results, choose a high-quality lemon curd with a bright flavor. You'll need approximately 1 cup of prepared lemon curd for this dessert.
- → How long can I store this dessert in the freezer?
When properly wrapped, this dessert can be stored in the freezer for up to one week. For best texture and flavor, add the meringue topping just before serving rather than freezing it for extended periods.
- → Can I substitute the golden sandwich cookies for another type of cookie?
Absolutely! Graham crackers, digestive biscuits, or vanilla wafers would all make excellent substitutions for the crust. Adjust the amount of butter as needed to achieve a mixture that holds together when pressed into the pie plate.
- → Why shouldn't I use the oven broiler to toast the meringue?
Using a broiler would introduce too much heat to the frozen dessert, causing the ice cream layers to melt quickly. A kitchen torch allows for precise control to brown only the meringue while keeping the rest of the dessert frozen.
- → Can I make this dessert without a stand mixer?
Yes, though it requires more effort. The lemon curd can be made with a hand mixer or whisk. For the meringue, you can use a hand mixer, but be prepared for a longer whipping time (about 15-20 minutes) to achieve stiff peaks.
- → Is there a non-dairy alternative for this dessert?
Yes, you can substitute dairy-free vanilla ice cream and plant-based butter in equal amounts. The meringue topping is naturally dairy-free, and the cookie crust can be made with dairy-free cookies and plant-based butter.