Lemon Meringue Ice Cream Pie (Print Version)
# Ingredients:
→ Lemon Curd Filling
01 -
6 tablespoon Unsalted Butter (room temperature)
02 -
¾ cup Granulated Sugar
03 -
⅛ teaspoon Salt
04 -
½ cup Lemon Juice (1 large lemon or 2 medium lemons)
05 -
2 teaspoon Lemon Zest
06 -
2 large Egg Yolks (room temperature)
07 -
2 large Eggs (room temperature)
08 -
1 Quart Vanilla Ice Cream (divided into two 2-cup portions)
→ Golden Sandwich Cookie Crust
09 -
24 Golden Sandwich Cookies (processed into fine crumbs)
10 -
5 tablespoon Unsalted Butter (melted)
→ Meringue Topping
11 -
4 Large Egg Whites (room temperature)
12 -
¾ cup Granulated Sugar
13 -
½ teaspoon Cream of Tartar
14 -
¼ teaspoon Salt
15 -
1 teaspoon Vanilla Extract
# Instructions:
01 -
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed for 1-2 minutes until smooth and creamy. Add granulated sugar, salt, lemon juice, and lemon zest, mixing until well blended. Incorporate the egg yolks and whole eggs, mixing until fully combined. The mixture may look curdled, which is normal.
02 -
Transfer the mixture to a medium-size saucepan and cook over low heat, whisking constantly, until thickened (about 5-6 minutes).
03 -
Remove from heat and press the lemon curd through a fine mesh sieve into a mixing bowl using a spatula. Place plastic wrap directly on the surface of the lemon curd to prevent a film from forming. Chill in the refrigerator for a minimum of 1 hour, or overnight.
04 -
Process golden sandwich cookies (whole) into fine crumbs using a food processor. Add melted butter and pulse until the mixture combines to a thick, moldable consistency similar to wet sand.
05 -
Press the cookie mixture firmly into the bottom and sides of a 9-inch pie plate. Smooth and even out the crust using a rubber spatula or the bottom of a measuring cup.
06 -
Place the pie crust in the freezer for a minimum of 30 minutes to set.
07 -
Remove the pie crust from the freezer. Spread 2 cups of slightly softened vanilla ice cream (allow to sit out for about 30 minutes before using) into an even layer using an offset spatula. Return to the freezer for 15-20 minutes to set.
08 -
Spoon the chilled lemon curd filling over the first ice cream layer, then place back into the freezer to set for a minimum of 2 hours.
09 -
Spread the remaining 2 cups of vanilla ice cream over the lemon curd layer. Return to the freezer for 15-20 minutes to set.
10 -
Using a bain-marie or double boiler, heat egg whites and granulated sugar over 1-1.5 inches of simmering water, whisking continuously until the sugar has fully dissolved (about 5-6 minutes). Test by rubbing a small amount between your fingers to ensure no sugar granules remain.
11 -
Transfer the hot mixture to a stand mixer fitted with the whisk attachment and beat on high speed. When soft peaks begin to form, add cream of tartar, salt, and vanilla extract. Continue mixing on high speed until stiff, glossy peaks form (about 10 minutes).
12 -
Top the pie with the meringue, and if desired, lightly toast the surface using a small kitchen blowtorch. Do not use an oven broiler for toasting. Serve immediately or return to the freezer until ready to serve.
# Notes:
01 -
Lemon curd, when stored in a tightly sealed container, will last up to a week in the refrigerator.
02 -
Allow ice cream to soften for about 30 minutes before spreading for easier manipulation.
03 -
The lemon curd layer requires longer freezing time (minimum 2 hours) than the ice cream layers.