This is truly my favorite pie! It takes a bit of effort to make, but boy, is it worth the effort. The pecan crust is a delicious crunchy contrast to the silky layers of lemon curd, ice cream, and meringue, and the final product ends up perfectly balanced between sweet and tart. This Lemon Meringue Ice Cream Pie is perfect for spring or summer time. We’ve served it at springtime dinner parties and 4th of July celebrations alike.

The Toasted Pecan Crust

The pecan crust is key here, so don’t be tempted to use a different pie crust. Without it, the whole thing would not come together so wonderfully. It also happens to be gluten free, not that that makes it any healthier. That being said, it can be a bit crumbly, so have patience when making it. Once it has been baked, it usually holds together quite well. If you have leftover pecan crust mix (it’s literally just chopped pecans, butter and sugar), save it! It’s fantastic spooned over any type of ice cream.

Browning the Meringue

The meringue on top is an impressive presentation, but be careful when browning it. The best way to do this is with a kitchen butane torch, but if you don’t have one of those, you can also do it in the oven. Wait, what?! I know what you’re thinking. An ice cream pie, in the oven? That sounds like a bad idea. But yes, it works.

To brown the meringue, you can use a very hot preheated oven (500° F) or the broiler. The broiler is probably the better option because the heat is only coming from above, leaving the frozen part of your pie a little less vulnerable, and because you don’t have to heat the oven to 500°F, only to use it for 1 minute. Just be sure to place it at least several inches from the flame, otherwise it may catch fire like a marshmallow! That being said, the 500°F oven is the safer option if you don’t want to risk it. Watch the pie the entire time! The moment it starts to brown the top, take it out, otherwise you risk destroying the internal structure of the pie if it starts to melt. It shouldn’t need more than 30 seconds to a minute. Immediately put it back in the freezer.

A flawless lemon meringue ice cream pie does require some work and takes a long time to make, but it’s so worth it! The active work is not so time consuming. The pie and its constituent parts just have to spend a lot of time in the fridge and freezer between active segments, so if you plan to eat it in the afternoon or evening, it is best to start early in the morning or to make it the day, or several days, before. As it is a frozen pie, it will keep in the freezer, preferably gently covered with plastic wrap to protect the meringue, for about a month.

Lemon Meringue Ice Cream Pie with Toasted Pecan Crust

This is my favorite pie! It's like eating sunshine. Sweet and tart lemon curd, vanilla ice cream, and a lightly toasted meringue, all layered in a nutty pecan crust – it's the perfect dessert for a hot summer day. Just be sure to eat it before it melts!

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Keywords: Gluten Free, Meringue, Vegetarian

Prep Time: 1 hour hr

Chill Time: 9 hours hrs

Total Time: 10 hours hrs

Servings: 8 people

Calories: 554 kcal

Net Carbs: 54 g

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Ingredients

 

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Lemon Curd

• 2 (2) large eggs
• 2 (2) large egg yolks
• 6 Tbsp (6 Tbsp) (3/4 stick) unsalted butter
• 1 cup (200 g) granulated sugar
• 6 Tbsp (6 Tbsp) fresh lemon juice
• 2 tsp (2 tsp) lemon zest
• 1 pinch (1 pinch) salt

Pecan Crust

• 1 1/2 cups (164 g) finely chopped pecans
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (57 g) (1/2 stick) unsalted butter , melted

Ice Cream

• 3 cups (396 g) vanilla ice cream, slightly softened, divided

Meringue

• 4 (4) large egg whites, room temperature
• 1 pinch (1 pinch) cream of tartar
• 6 Tbsp (6 Tbsp ) granulated sugar

Instructions

Lemon Curd

• Whisk the eggs and egg yolks in a medium bowl.
• Melt the butter in a medium metal bowl or saucepan set over a large saucepan of simmering water. Whisk in the sugar, lemon juice, lemon peel, and salt, one after the other. Gradually whisk in the egg mixture. Continue whisking non-stop until thee mixture has thickened and a thermometer inserted into the curd registers 178°-180°F, about 8 minutes. If the mixture's viscosity has not increased in about 8-10 minutes (it should be the consistency of thin yogurt), then something has gone wrong (possibly with the eggs) and you should start over.
• Transfer the curd to a small bowl. Cover with plastic wrap and chill for 4 hours. The curd can be made up to 2 days ahead and kept chilled.

Pecan Crust

• Preheat the oven to 400°F. Mix the pecans, sugar, and butter in a medium bowl until moistened. Press the pecan mixture onto the bottom and all the way up the sides of a 9-inch diameter glass pie dish. The mixture will be crumbly so be patient with it, but it should be pretty cohesive.
• Bake until the crust is lightly toasted, about 12 minutes. The crust may slip down the sides of the dish a bit; use your hands to gently press the crust back into place. Cool the crust on a rack or on the counter, then freeze it for at least 30 minutes.

Assembling the Pie

• Remove the crust from the freezer and the curd from the refrigerator. The curd should now be the consistency of thick yogurt. Zap the ice cream in the microwave for about 10 seconds just to soften a bit – enough so that it is more easily spreadable.
• Dollop 1 1/2 cups of the ice cream into the pecan crust. Spread into an even layer with a rubber spatula or the back of a spoon. Spread the lemon curd over the ice cream and smooth into an even layer. Cover and freeze until firm, about 2 hours.
• Dollop the remaining 1 1/2 cups of ice cream over the lemon curd and spread into an even layer. Cover and freeze until firm, about another 2 hours.

Meringue

• Using an electric mixer, beat the egg whites in a medium bowl until frothy. Beat in the cream of tartar. With the mixer running, gradually add the sugar, one Tbsp at a time. Beat until stiff peaks form, being careful not to over-whip them.
• Spoon the meringue over the frozen pie, spreading to seal at the edges and swirling decoratively with a knife. Freeze for another 30 minutes.
• Using a kitchen butane torch, toast the meringue until golden in spots. OR Place the pie in a preheated 500°F oven until the meringue just starts to become golden on the peaks, about 30 seconds to 1 minute. Watch it like a hawk – you don't want it to burn, and any longer than a minute and the pie's interior begins to melt and lose its structure.
• Immediately place the pie back in the freezer to make sure it sets right. Freeze for at least another 30 minutes.
• When ready to serve, set the pie out on the counter for just a couple minutes to let it soften a bit. This will make it easier to cut. Slice into wedges (the first one is often the hardest to get out and the messiest), and serve. Return the pie to the freezer so that it doesn't melt.

Nutrition

Calories: 554kcalFat: 35gSodium: 90mgNet Carbs: 54gSaturated Fat: 14gPotassium: 251mgCarbohydrates: 56gVitamin A: 783IUFiber: 2gVitamin C: 6mgSugar: 52gCalcium: 93mgProtein: 7gCholesterol: 149mgIron: 1mg