Lemon Meringue Ice Cream Pie
Indulge in the perfect balance of tangy, creamy, and sweet with this Lemon Meringue Ice Cream Pie! Featuring a buttery graham cracker crust, a zesty layer of lemon curd, and a dreamy vanilla ice cream filling, this no-fuss frozen dessert is as refreshing as it is decadent. Topped with fluffy, golden-toasted meringue, it’s an irresistible twist on the classic lemon meringue pie—perfect for summer gatherings or anytime you crave a citrusy treat. With minimal prep and a stunning presentation, this make-ahead dessert is sure to be the showstopper of your table. Serve it straight from the freezer for a cool, flavorful finale!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 1 cup Lemon curd
- 4 cups Vanilla ice cream, softened
- 4 large Egg whites
- 0.5 cup Granulated sugar (for meringue)
- 0.25 teaspoons Cream of tartar
- 0.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a measuring cup to pack the crust firmly.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove it from the oven and let it cool completely.
Spread the lemon curd evenly over the cooled crust.
Spoon the softened vanilla ice cream over the lemon curd layer and smooth it out with an offset spatula or spoon. Freeze the pie for at least 4 hours, or until firm.
For the meringue, place the egg whites, cream of tartar, and vanilla extract in a clean mixing bowl. Whip with an electric mixer on medium speed until frothy.
Gradually add the 1/2 cup of granulated sugar, one tablespoon at a time, while continuing to whip. Increase the mixer speed to high and beat until stiff, glossy peaks form.
Remove the ice cream pie from the freezer and immediately spread or pipe the meringue over the top, creating peaks or swirls as desired.
Use a kitchen torch to toast the meringue until the peaks are golden brown. Alternatively, place the pie under your oven's broiler for 1-2 minutes, watching carefully to avoid burning.
Return the pie to the freezer for 15-20 minutes to ensure it's set before slicing.
Slice and serve immediately. Store leftovers in the freezer, covered tightly with plastic wrap.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 57.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
