Lemon Curd Ice Cream Pie

This lemon curd ice cream pie is divine. A nutty crust with a candy and lemony filling crowned with fluffy  meringue!

This lemon curd ice cream pie recipe is one i've had in my report for over a 12 months.  It become given to me by using my brother’s mom-in-law, Marilyn.  whilst we were together for my nephew’s birthday, Marilyn instructed me about this high-quality dessert she had made for Easter dinner.  It changed into a lemon recipe so of route  I had to have it.  Marilyn graciously emailed me a copy of the recipe.  I published it off and stuck it in my report.

Marilyn became small in stature but big in spirit.  She was a a success entrepreneur who loved lovely matters, style, true meals and most importantly her own family.  We did not see Marilyn often however while we did she usually made us feel welcome and took the time to talk with us and find out what become happening in our lives.

Ingredients

• 2 large eggs
• 2 large egg yolks
• 6 Tablespoons 3/4 stick unsalted butter
• 1 cup sugar
• 6 Tablespoons fresh lemon juice
• 2 tsp. finely grated lemon peel
• pinch of salt
• or 1 jar of store bought lemon curd

Crust

• 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

Meringue

• 4 large egg whites room temperature
• pinch of cream of tartar
• 6 Tablespoons sugar

Instructions

For Lemon curd:

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

For Crust:

1. Preheat oven to 400 degrees
2. Mix pecans, sugar, and butter in medium bowl until moistened
3. Press pecan mixture onto bottom and up sides of 9 inch diameter glass pie dish (mixture will be crumbly).
4. Bake until crust is lightly toasted, about 12 minutes (crust will sip down sides of dish as it cooks).
5. Use back of spoon to press crust back into place
6. Cool on crust on rack
7. Freeze crust 30 minutes
8. Dollop 1 1/2 cups ice cream over crust; spread into even layer
9. Spread lemon curd over ice cream; freeze until firm, about 2 hours
10. Dollop 1 1/2 cups softened ice cream over lemon curd, spread into even layer
11. Cover and freeze until firm, about 2 hours

For Meringue:

1. Using electric mixer, beat egg whites in medium bowl until frothy
2. Beat in cream of tartar
3. With mixture running gradually add sugar
4. Beat until stiff peaks form
5. Spoon meringue over pie, spreading to seal at edges and swirling decoratively
6. You can freeze it again at this point if you want or you can cook the meringue and serve
7. To toast the meringue you can either use a kitchen butane torch, toasting meringue until golden in spots or place pie in a preheated 500 degree oven until meringue is golden in spots, watching to prevent burning, about 5 minutes
8. Cut pie into wedges, serve immediately