Lemon Meringue Ice Cream Pie In Toasted Pecan Crust Recipe

Lemon curd: whisk eggs and egg yolks in medium bowl Melt butter in medium metal bowl set over large saucepan of simmering water.

Whisk in sugar, lemon juice, lemon peel, and salt, gradually whisk in egg mixture.

Whisk until thick (about 8 minutes)

Transfer to small bowl , press plastic wrap on top of lemon curd chill 4 hours ( can be made 2 days ahead, but keep chilled)

Crust: oven 400 Mix pecans, sugar and butter until moist Press into bottom and up sides of 9 inch glass pie plate Bake until lightly toasted( about 12 minutes)

crust will slide down plate so take back of spoon and press crust back into place cool crust and then freeze for 30 minutes Dollop 1 1/2 cups soft ice cream over crust and spread into even layer Spread lemon curd over ice cream and freeze until firm ( about 2 hours)

Dollop 1 1/2 cups softened ice cream over lemon curd, spread into even layer Covert and freeze until firm(about 2 hours)

(sometimes I omit the top layer of icecream and just put it on the bottom)

Meringue:: use electric mixer, mix egg whites in medium bowl until frothy.

Beat in cream of tarter With mixer running slowly add sugar Beat until soft peaks form Spoon meringue over pie, spreading to seal at edges Using kitchen butane torch toaste meringue until golden in spots or place pie in preheated 500 oven until golden, about 3 minutes Cut into wedges and serve immediately Pie can be made day ahead and frozen ENJOY!