This dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.
Ingredients
Makes 8 servings
Lemon curd
Crust
Meringue
For lemon curd:
Step 1
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 and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEADCan be made 2 days ahead. Keep chilled.
For crust:
Step 2
Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
Step 3
Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
For meringue:
Step 4
Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEADCan be made 1 day ahead. Freeze pie.Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.
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Reviews (140)
Back to TopI made these individual by making them in cupcake cups. Easier to serve. Best way to deal with leftovers. Keep them in the freezer and brown however many I need when I use them.
Kathie DeMuesy
Massillon, Ohio
6/3/2023
This is the best desert recipe ever - so popular with friends and family. They consider it an honor and a major treat if I make it and serve it as desert for their birthday dinners.
Anonymous
Palm Springs, CA
5/25/2022
This has become one of our top five family favorites of all time. Possible even top three. It’s elegant, easy, and absolutely delicious, even with store-bought curd that is warmed enough to pour. It’s the crust that combines so beautifully with the sweet of the vanilla (make sure to use real vanilla bean ice cream) and the sour of the lemon. Just brilliant together!
Anonymous
11/25/2021
这是如此如此的好,很容易使change I made was to use Italian meringue instead of the one in the recipe. I used vanilla gelato next time I will make with homemade ice cream.
happyck
Los Angeles
9/29/2020
I love this pie, as does everyone for whom I’ve made it, but I’m concerned about the safety of eating raw egg whites. I’ve read that while salmonella is primarily found in the yolks, it is still possible for it to be found in egg whites. Mind you, as far as I know, no one has ever gotten sick from eating this pie when I’ve made it. I typically use the torch method to toast the meringue. Has anyone tried using powdered meringue? It’s apparently safe to use.
Pedall
9/1/2019
Our family makes this a lot. Fantastic dessert!
jmcc131
Ottawa
5/12/2019
This is hands down the best dessert recipe I have ever made.
diane_asoyuf
Miramichi, New Brunswick Canada
12/23/2016
Do you think I could substitute almonds for the pecans as there are no pecans in my local grocery store?
ruthmoore98
Ireland
3/22/2016
Great recipe; tried it a few weeks ago and plan to make it again for Easter dinner. I made it the day before, froze, and baked it just before serving; turned out perfectly.
Anonymous
Mt. Lebanon, PA
3/21/2016
I made this recipe gluten free and dairy free using Earth Balance instead of butter and coconut milk vanilla ice cream. It is an outstanding summer dessert! The meringue is fine in the freezer. I had a little trouble getting the crust out - next time I will grease you deep dish pie pan. Can't wait to try with cherries and chocolate ice cream and with peaches.
shivece
NH
7/13/2015
This is the best recipe and is always always requested in my house - can't say how many times I have made it but every time it gets rave reviews. Awesome.
flycatcher1
Ottawa, ON
9/28/2013
I have not tried this recipe yet...but have a question. I can purchase a jar of lemon curd, would that work??? Sounds so good, but trying to simplify!
llindalu
VA
5/30/2013
Fantastic! I followed this recipe all the way and the pie was a big hit. My family and friends loved it.
Anonymous
Finland
4/28/2013
calm down "chefagnes". go to the grocery store and buy eggs labeled as "large" (as opposed to extra large) and everything will turn out ok. maybe have a glass of wine also!
xmatch
charleston, wv
4/21/2013
This is a dessert that everyone swoons over. It also keep beautifully in the freezer, even after you have topped it with meringue and have left overs. Serve it for your most elegant party or for just a casual get-together. It is sure to be a hit!
slmstock
2/24/2013
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