Sunday, July 6, 2008

Lemon Meringue Ice Cream Pie

I first made this pie last year, the month it came out on the cover of Bon Appetit. It is so good, I have made it numerous times since. I just made it again last week while here in CA at my parents house.
Don't be scared off by the steps--each one is quite easy and can be done simultaneously. I have eliminated one step by just putting all of the ice cream in first, spreading the lemon curd on, then freezing (rather than layering and freezing in between each step)--still looks and tastes great! Bon Appetit!

Lemon Meringue Ice Cream Pie
(Bon Appetit, April 2007)

Lemon curd
2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt

1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted

3 cups vanilla ice cream, slightly softened, divided

4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar

For lemon curd: Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

For crust: Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.

For meringue: Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.


Tamara said...

Hey! Are you enjoying CA? This sounds yummy and Gluten-free to boot! Going to try it this week...

amy said...

Hey Slick-
just thinking about you - thanks for sharing all your recipes. I think I'll do the pot roast tonight. Some of your recipes have become staples in our home. Would love to get in touch.
rock on

Rachel Corbett said...

this one will definetely go on my list to make (which is getting really long by the way). Noting says summer like lemon and ice cream!