This one is a keeper! This was a huge hit at my house!! LOVED those changes. We browned it with a torch and it was beautiful. It was a mess from the get go with too much of everything-crust,filling,topping-for a 9 inch pie. ). Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, 3 tablespoons sugar and a pinch of salt. Immediately spread meringue over ice cream, sealing to edges of pie. Beat in cream … Pour the chilled custard into an ice cream maker and process according to the manufacturer’s instructions. I think the next time I make it I'll do individual ramekins though, it would be much easier to serve that way. It freezes beautifully and I like that it can be made up in advance. Bake 10-12 minutes or until crust is lightly browned. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). … Cool completely on a wire rack. Mine was a disaster! As for the ice cream...we THOUGHT we had enough but a pint frozen is not the same as a pint softened (it melts down)...so next time need to have on hand a little more ice cream, or divide it less...like 1 1/2 cups ice cream on bottom layer and 1 1/2 on top rather than 2 and 2....Because we ran out on top layer and the lemon is swirled in not completely mixed in we actually had pieces where the lemon was overpowering and not enough ice cream to balance the tartness. Pie is one of my favorite things to make and I had a stroke of inspiration one night about how lemon meringue pie would make an incredible ice cream flavor. We omitted the sugar from the crust and used a Betty Crocker recipe for meringue as this recipe just looked like too much sugar. Add the butter and lemon zest and work into the flour mixture until crumbly using your fingers or a pastry cutter. And...no torch. The photo of this pie was so beautiful I could not resist making it. This pretty pie has it all—a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. It was the best lemon pie I have had in a while! The crust turned into a toffee-like un-cuttable mess and the meringue was all funky too. Going to have to make this soon. My family loved it. Everybody understands the stuggle of getting dinner on the table after a long day. Freeze 2 hours or until set. I love lemons. MyRecipes may receive compensation for some links to products and services on this website. Dollop 1 1/2 cups of the softened ice cream into the bottom of the crust and spread into an even layer. MyRecipes.com is part of the Allrecipes Food Group. Not too sweet. Freeze at least 1 hour before serving. It was easy to make & everyone raved about ! It did take a couple of days to put it all together, but it could be done and frozen for later serving. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, 3 tablespoons sugar and a pinch of salt. Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. If you spread 2 cups of ice cream into the crust that leaves nothing left.....there are only 2 cups in a quart. My aunt made this for my b-day dinner. !I can't beleive no one has rated this receipe yet. With a hand mixer, beat on low speed 1 minute. So yummy for a hot summer dessert. The crust is hard like a cookie and hard to cut when frozen, but it is delicious. Top with 3/4 cup lemon curd; repeat with remaining ice cream and lemon curd. It was in no way as good as the simple lemon meringue pie I make with lemon juice, sweetened condensed milk and eggs. LEMON MERINGUE PIE ICE CREAM (DAIRY FREE) Ingredients. I did use store bought curd instead of homemade and it worked out well. Just put the pie in a cold oven and turn the broiler on high and keep an eye on it. Oh my gosh! I will not make this again. In a large heavy saucepan, combine egg whites, sugar and cream of tartar. (If you do not have a torch, preheat broiler with oven rack 8 inches from heat; broil 30 to 45 seconds or until golden.) I wonder if the test kitchen even made this pie? from the heat 3-5 minutes or until meringue is lightly browned. This recipe is a little time consuming, but well worth it in the end. I wonder if you completely mixed the curd and ice cream how that would work? Spread Meringue Topping over pie. .The key to this pie is getting a two day head start with making the lemon curd. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours. Separate the whole egg, adding the white to the other two for the meringue topping. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. It is time consuming due to refreezing after each step, but it is simple to make. https://www.myrecipes.com/recipe/lemon-meringue-ice-cream-pie It was a definite hit! In a small bowl, combine lemon curd and lemon juice. Add the yolk to the dough and mix in until a soft dough forms. 2cups(16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream) MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Top with remaining ice cream. I am an experienced cook and was lured into making this pie by cover picture and assertion that it was "Our Best Lemon Pie Ever". So good it had to stomp my feet! Homemade Lemon Curd delivers a burst of bright citrus flavor to this simple-to-fix lemon meringue pie, and--sweeter still--it can be made up to 2 weeks ahead! This recipe was a mess. Made this for a gourmet dinner this summer and it was spectacular. Spoon 1 pt. Preheat oven to 400°F. Freeze 30 minutes. Add the butter and Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved. It is sweet. Transfer the ice cream … (Note: I froze after putting in the first ice cream layer, too, for about 30 minutes. For the meringue: Using an electric mixer, beat egg whites in a medium bowl until frothy. Gently swirl ice cream and curd with a knife or small spatula. The pie was a disaster of contrasts with hard ice cream filling and tough cookie crust and a terrible meringue recipe that never came together. Spread the lemon curd over the ice cream and freeze until firm, about 2 hours. This was a hit with all! Freeze 30 minutes. Am thinking boughten graham cracker crust next time (the wafer was a little too sweet for my taste) and my tried and true way of making meringue. The lemon curd is tart and delicious.....but the meringue is the best. I will be making it again this weekend for another party. That is duly noted on the web site but not in the mag. I tried this pie because it looked so pretty on the magazine cover and seemed like an easy, cool summer dessert. I set out a few days later to make this creation come true! No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Let ice cream stand at room temperature 5 minutes or just until soft enough to spread. Spread 2 cups ice cream into the crust. Continue beating over low heat until mixture reaches 160°, about 8 minutes. Takes awhile to prepare and freeze but the results are very tasty!!!! 1 cup graham cracker crumbs 3/4 cup finely chopped pecans 1/4 cup sugar 1/4 cup butter, melted FILLING: 1 quart vanilla ice cream, softened, divided 1 jar (10 ounces) lemon curd 2 tablespoons lemon juice MERINGUE: 4 egg whites 6 tablespoons sugar 1/4 teaspoon cream of tartar It was the first time I had made meringue by cooking egg whites and was very happy with the results! I will use the meringue recipe on other pies. It is actually quite light. Serve immediately, or cover loosely with plastic wrap, and freeze 4 hours or up to 1 week. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Taste of Home is America's #1 cooking magazine. While I liked the lemon curd recipe on its own. If desired, brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. Next time...perhaps a tin pie plate or even a spring-form pan could handle the oven browning? ALSO---thought a glass pie plate would be prettier but did not think of browning the meringue---oven-wise, with a frozen pie in a glass plate---we'd have a broken plate on our hands. I made this pie for a Labor Day weekend party. Must try!!! It was wonderful. You CAN make this in a glass pie plate and brown the meringue under your oven broiler. Preheat oven to 400°. It was overflowing the dish. It was a time consuming mess that's best avoided. What a lot of work for such a disappointing dessert with the flavor just being ok.
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