Ingredients: |
Ingredients: CRUST:
2 1/2 cups coarsely chopped vanilla wafers
1/4 cup powdered sugar
1/2 cup butter, melted
16 vanilla wafers
LEMON CURD:
2 cups sugar
1/2 cup butter, coarsely chopped
2 tbsp. lemon zest
1 cup fresh lemon juice (about 6 lemons)
4 large eggs, lightly beaten
FILLING:
2 pints vanilla ice cream
1 1/2 cups lemon curd
MERINGUE:
2 egg whites
1 1/4 cups sugar
1 tbsp. light corn syrup
1 tsp. vanilla
1/4 cup water
|
Directions: |
Directions:NOTE: This pie should freeze for at least 8 hours before making meringue.
CRUST: Preheat oven to 350º. Stir together vanilla wafer crumbs, powdered sugar, and melted butter. Firmly press on bottom, up sides, and onto lip of a lightly greased 9" pie plate. Bake for 10 to 12 minutes or until golden brown. Remove from oven and cool completely.
LEMON CURD: Stir together sugar, butter, zest, and juice in a large heavy saucepan over medium heat and cook, stirring constantly for 3 to 4 minutes or until sugar dissolves and butter melts. Whisk about one-fourth 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 hour), stirring occasionally. Store in airtight container in refrigerator for up to 2 weeks.
MERINGUE:
Pour water to depth of 1 1/2 inches into a 3 1/2-quart saucepan; bring to a boil over medium-high heat. Reduce heat to medium and let simmer. Meanwhile, combine egg whites, sugar, corn syrup, vanilla and water in a 2 1/2-quart glass bowl; beat mixture at high speed with electric mixer until blended. Place bowl over simmering water and beat at high speed for 5 to 7 minutes or until soft peaks form. Remove from heat. Beat to spreading consistency, about 2 to 3 minutes.
ASSEMBLY:
Let ice cream stand at room temperature for 5 minutes or until soft enough to spread. Spoon 1 pint ice cream into vanilla wafer crust. Top with 3/4 cup lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and lemon curd with a knife or small spatula. Insert vanilla wafers around edge of pie. Cover and freeze for 8 hours. Spread meringue over pie. Preheat broiler with oven rack 8 inches from heat; broil 30 to 45 seconds or until golden brown. Serve immediately, or cover loosely with plastic wrap and freeze 4 hours or up to 1 week.
Source: Southern Living, August 2011 |
This recipe for Lemon Meringue Ice-Cream Pie is from