Lemon Meringue Ice Cream Pie

I am so excited about this ice cream pie.  I can't even express to you my bliss.  This was my very first time making lemon curd, and I have to say it wasn't the best experience ever.  So.  I made some changes and had a much easier time of it.  The lemon curd is amazing.  It might be my new most favorite thing to eat.  This pie was a huge hit!  Original recipe found here.

Lemon Meringue Ice Cream Pie

Lemon Curd:
2 eggs
2 egg yolks
6 Tablespoons (3/4 stick) butter
1 cup granulated sugar
Juice of 2 lemons (6 Tablespoons)
Zest of 2 lemons
Pinch of salt

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold butter

1/2 gallon vanilla ice cream, softened, divided

Meringue:
4 egg whites, room temperature
Pinch of cream of tartar
6 Tablespoons granulated sugar

For the lemon curd , whisk the eggs and egg yolks in a small bowl.  Set aside.  Melt the butter in a small saucepan over medium-low heat.  Whisk the sugar, lemon juice, lemon peel, and salt into the butter.  Whisk in the eggs.  Continue cooking, whisking constantly until the mixture thickens and reaches about 180F.  Do not boil.  Transfer the lemon curd to a small bowl, and press a piece of plastic wrap directly on the surface.  Chill at least four hours (can be made 2 days in advance, store covered in the refrigerator).

For the crust, preheat the oven to 350F.  Combine the flour, sugar, and salt in a bowl.  Cut in the butter until mixture resembles coarse crumbs.  Press into a 9 inch pie plate.  Bake for 15 minutes, or until the crust is lightly browned.  Remove from the oven and let cool to room temperature.  

Spoon half of the ice cream into the cooled crust, and spread evenly.  Spread the lemon curd evenly over the ice cream.  Freeze about 2 hours.  Spread the remaining ice cream evenly over the lemon curd.  Freeze about 2 hours.

For the meringue, place the egg whites and cream of tartar in a medium bowl.  Beat egg whites on high until frothy.  Add sugar, 1 tablespoon at a time, while continuing to beat.  Beat until stiff peaks form.  Spoon the meringue over the pie, spreading all the way to the edges (can be made one day in advance, just spread meringue then freeze).  Use a kitchen torch to toast the meringue until golden , or place pie in a preheated 500F oven until meringue is golden(about 3 minutes , watch closely!), or place pie under the broiler until meringue is golden (watch closely!).  Cut pie and serve immediately.  Makes 8 to 10 servings.

Enjoy!  -Cardamommy