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ICE CREAM - Lemon Meringue Ice Cream Pie :]>
Nb persons: 8
Yield:
Preparation time:
Total time:
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| Lemon Meringue Ice Cream Pie [Pie] Ingredients | |
| 1 cup | graham cracker crumbs |
| 3/4 cup | finely chopped pecans |
| 1/4 cup | sugar |
| 1/4 cup | butter, melted |
| FILLING: | |
| 1 quart | vanilla ice cream, softened, divided |
| 1 jar (10 ounces) | lemon curd |
| 2 tablespoons | lemon juice |
| MERINGUE: | |
| 4 | egg whites |
| 6 tablespoons | sugar |
| 1/4 teaspoon | cream of tartar |
| Directions Combine the cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 400° for 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze for 30 minutes. Spread 2 cups ice cream into the crust. Freeze for 30 minutes. In a | |
| small | bowl, combine lemon curd and lemon juice. Spread over ice |
cream and freeze until firm, about 1 hour. Top with remaining ice
cream. Freeze for 2 hours or until set.
In a large heavy saucepan, combine the egg whites, sugar and cream of
tartar. With a hand mixer, beat on low speed for 1 minute. Continue
beating over low heat until mixture reaches 160°, about 8
minutes. Transfer to a large bowl; beat until stiff glossy peaks
form and sugar is dissolved.
Immediately spread meringue over ice cream, sealing to edges of pie.
Heat with a kitchen torch or broil 8 in. from the heat for 3-5
minutes or until meringue is lightly browned. Freeze for at least 1
hour before serving. Yield: 8 servings.
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