Lemon Meringue Ice-Cream Pie...

The folks at Southern Living put a hefty claim behind this Lemon Meringue Ice-Cream Pie recipe featured on the cover of their August issue- "Best Lemon Pie EVER!". After giving this noteworthy pie a test run, I completely agree! I actually chose to substitute a homemade whipping cream topping that is used by the Glazed Honey Ham Company right here in the Hub City, rather than the meringue because I LOVE their lemon pie. Either way, ladies...this one's a keeper!

Lemon Meringue Ice-Cream Pie

2 pt. vanilla ice cream
Vanilla Wafer Crust
1 1/2 c. Homemade Lemon Curd
16 vanilla wafers
Meringue Topping (or whipping cream topping, like I used.)

Let ice cream stand at room temp 5 minutes or just until soft enough to spread. Spoon 1 pt. ice cream into Vanilla Wafer Crust. Top with 3/4 c. lemon curd; repeat with remaining ice cream & lemon curd. Gently swirl ice cream and curd with a knife or small spatula. Insert vanilla wagers around edge of pie. Cover & freeze 8 hrs.

Spread Meringue Topping over pie. If desired, brown meringue using a kitchen torch, holding torch 1-2" from pie and moving torch back & forth. (If you don't have a torch, preheat broiler with oven rack 8" from heat; broil 30-45 sec or until golden.) Serve immediately or cover loosely with plastic wrap, & freeze 4 hrs. or up to 1 week.


Homemade Lemon Curd
You'll have about 1/2 c. lemon curd left after making the pie. Serve it alongside the pie, drizzle over fresh fruit, or spread on hot biscuits.

2 c. sugar
1/2 c. butter, coarsely chopped
2 Tbsp. lemon zest
1 c. fresh lemon juice (about 6 lemons)
4 large eggs, lightly beaten

Stir together first 4 ingredients in large, heavy saucepan over medium heat, & cook, stirring constantly 3-4 minutes or until sugar dissolves and butter melts.

Whisk about 1/4 of hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats back of spoon. Remove from heat; cool completely (about 1 hr), stirring occasionally. Store in airtight container in refrigerator up to 2 weeks.


Vanilla Wafer Crust

Preheat oven to 350 degrees. Stir together 2 1/2 c. coarsely crushed vanilla wafers, 1/4 c. powdered sugar, & 1/2 c. melted butter; firmly press on bottom, up sides, and onto lip of lightly greased 9" pie plate. Bake 10-12 minutes or until golden brown. Remove from oven, and cool completely (about 1 hr).


Meringue Topping

2 egg whites
1 1/4 c. sugar
1 Tbsp. light corn syrup
1 tsp. vanilla extract

Pour water to depth of 1 1/2" into 3 1/2 qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and let simmer.

Meanwhile, combine egg whites, next 3 ingredients, and 1/4 c. water in a 2 1/2 qt. glass bowl; beat mixture at high speed with an electric mixer until blended. Place bowl over simmering water, and beat at high speed 5-7 minutes or until soft peaks form; remove from heat. Beat to spreading consistency (about 2-3 min). Use immediately.

Alternate Whipping Cream Topping

1 c. whipping cream
1/3 c. sugar

Chill metal mixing bowl and wire beater. Add 1 c. whipping cream and 1/3 c. sugar in mixing bowl. Cover mixer with a towel and whip on high until peaks are formed. Spread on cooled pie and refrigerate.