This pretty pie has it all-a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.-Dana Hinck, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze 30 minutes., Spread 2 cups ice cream into the crust. Freeze 30 minutes. In a small bowl, combine lemon curd and lemon juice. Spread over ice cream and freeze until firm, about 1 hour. Top with remaining ice cream. Freeze 2 hours or until set., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until mixture reaches 160°, about 8 minutes. Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved., Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a kitchen torch or broil 8 in. from the heat 3-5 minutes or until meringue is lightly browned. Freeze at least 1 hour before serving.
Nutrition Facts : Calories 499 calories, Fat 24g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 211mg sodium, Carbohydrate 66g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.
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OTU ROLAND
[email protected]I'm not a big fan of lemon meringue pie, but I'm willing to give this recipe a try.
Emrah Turkmenoglu
[email protected]This pie is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Adnan hussain Magsi
[email protected]I'm not usually a fan of pies, but this one is an exception. It's the perfect balance of tart and sweet.
Jasher Richard
[email protected]This pie is a classic for a reason. It's always a hit at potlucks and gatherings.
Raiya_ Chowdhury
[email protected]I'm thinking about making this pie for my next party. It looks so delicious.
Sharon Ross
[email protected]This pie looks amazing! I can't wait to try it.
Josephine Ukpai
[email protected]I'm not sure what all the fuss is about. This pie was just okay. The filling was a bit too sweet for my taste, and the crust was a bit too crumbly.
Mm. Odemwingie
[email protected]This pie was a disaster! The filling was too runny, and the meringue was too stiff. I followed the recipe exactly, so I'm not sure what went wrong.
James Croft
[email protected]I'm not a huge fan of lemon meringue pie, but I have to admit that this recipe is pretty good. The filling is tart and tangy, and the meringue is fluffy and sweet. The crust is also very good.
Linno Ssebunya
[email protected]This was my first time making a lemon meringue pie, and it turned out perfectly! The instructions were easy to follow, and the pie was delicious.
Anais Deleon
[email protected]This pie is so easy to make, and it's always a hit! I love that I can use pre-made graham cracker crusts to save time.
Measure Less
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The combination of the tangy lemon filling, the fluffy meringue, and the crunchy graham cracker crust is simply irresistible.
Ellie Powell
[email protected]This pie was a huge hit at my summer party! The lemon meringue filling was perfectly tart and sweet, and the graham cracker crust was a delicious, sturdy base. I used fresh lemons for the filling and zest, and the flavor was amazing. Definitely a kee