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Recipe Tags: Time To Make Course Main Ingredient Preparation Pies And Tarts Desserts Eggs Dairy Fruit Oven Frozen Desserts Pies Eggs Dietary Low Sodium Low In Something Citrus Lemon Equipment Small Appliance Mixer Presentation Served Cold 4 Hours Or Less

Lemon Meringue Ice Cream Pie

Amazing pie, from the cover of bon apetite magazine, april 2007. From their r.s.v.p. Column. This recipe comes from jamie's restaurant in pensacola, fl. I served it at memorial day family get-together, and everyone said it was amazing. I agree. A bit time consuming to put together, but so worth it! Time to make is an estimate (i didn't really keep track.) freezing times are included in the passive cooking time"."

Steps

For the lemon curd: whisk eggs and egg yolks together in a medium bowl and set aside.
Melt butter in a medium metal bowl set over a large pot of simmering water.
Whisk in sugar , lemon juice , lemon peel and salt.
Gradually whisk in eggs yolk mixture.
Continue cooking and whisking until thick and thermometer reads 178-180 degrees f , about 8 minutes.
Transfer curd to a small bowl and cover with plastic wrap pressed down to the surface.
Chill for a minimum of 4 hours.
For the crust: preheat the oven to 400 degrees.
Mix together pecans , sugar and butter in a medium bowl until moistened.
Press into a 9-inch glass pie dish--mixture will be crumbly.
Bake crust until lightly toasted , about 12 minutes.
Crust will slip down the sides of the dish.
Use the back of a spoon to press crust back into place.
Cool crust on a rack.
Freeze crust for 30 minutes.
Dollop 1 1 / 2 cups of the softened ice cream into the bottom of the crust and spread into an even layer.
Spread the lemon c.

Ingredients

vanilla ice cream, eggs, egg yolks, unsalted butter, sugar, fresh lemon juice, lemon peel, salt, pecans, butter, egg whites, cream of tartar