Lemon Curd Ice Cream Pie

Lemon Curd Ice Cream Pie

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

Lemon Curd Ice Cream Pie


THE RECIPE

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


This recipe and image adapted from: www.yourhomebasedmom.com

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