Tuesday, August 30, 2011

Lemon Meringue Ice- Cream Pie

I made this for dessert for our "Dinner Club," aka, best way to schedule a monthly date with the girls!
The original recipe was from Southern Living, but I critiqued it to make it a little easier for the working girl!

2 pt vanilla ice cream
Vanilla Wafter Crust
2 cups sugar
1/2 cup butter, chopped
2 Tbsp lemon zest
1 cup fresh lemon juice
(about 6 lemons)
4 large eggs, lightly beaten
16 vanilla wafers
Cool Whip

1.  Stir together sugar, butter, lemon zest, and lemon juice in large heavy saucepan over medium heat, stirring constantly, 3-4 minutes or until sugar dissolves and butter melts.
2.  Whisk about 1/4 of hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. 
3. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats back of a spoon.  

4.  Remove from heat; cool completely (about one hour), stirring occasionally.  
(You may store in airtight container in refrigerator up to 2 weeks)
5.  Let ice cream stand at room temp about 5 minutes or just until soft enough to spread.
6.  Spoon 1 pt ice cream into Vanilla Wafer Crust.  

7.  Top with 3/4 cup lemon curd mixture; repeat with remaining ice cream and lemon curd.

8.  Gently swirl ice cream and curd with knife.  
9.  Insert vanilla wafers around edge of pie.

10.  Cover and freeze for 8 hours.  
11.  Top with Cool Whip.



  1. Oh my goodness I was just eyeing this recipe last night! Your version looks great. Now I'm really going to have to make it! XO