Zesty Lemon Meringue Dream Ice Cream Pie
This delightful Zesty Lemon Meringue Dream Ice Cream Pie combines the vibrant flavors of fresh lemons with the creaminess of premium vanilla ice cream, harmoniously set atop a crunchy pecan crust. Originating from Jamie's Restaurant in Pensacola, FL, and featured on the cover of Bon Appétit Magazine's April 2007 issue, this exquisite dessert is perfect for summer gatherings. With its sunny citrus profile and airy meringue topping, it’s sure to impress your family and friends at your next celebration. While it may take some time to prepare, the end result is a slice of heavenly indulgence that is absolutely worth every minute spent in the kitchen.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
vanilla ice cream
3 cups (softened)
large eggs
2 (whisked with yolks)
large egg yolks
2 (whisked with whole eggs)
unsalted butter
6 tablespoons (melted (for curd))
sugar
1 cup (for lemon curd)
fresh lemon juice
6 tablespoons (freshly squeezed)
finely grated lemon peel
2 teaspoons (zested)
salt
1 pinch (to taste)
finely chopped pecans
1 1/2 cups (processed)
sugar
1/4 cup (for crust)
butter
1/4 cup (melted (for crust))
large egg whites
4 (room temperature)
cream of tartar
1 pinch (for stabilizing egg whites)
sugar
6 tablespoons (for meringue)
Instructions
1
To make the lemon curd, start by whisking the eggs and egg yolks together in a medium bowl. Set aside.
2
Melt the unsalted butter in a medium metal bowl positioned over a pot of simmering water, creating a double boiler.
3
Incorporate the sugar, fresh lemon juice, lemon peel, and salt into the melted butter, whisking until thoroughly combined.
4
Gradually add the egg yolk mixture in a thin stream, whisking constantly to prevent the eggs from cooking. Ensure that your egg yolks are at room temperature for best results.
5
Continue to cook and whisk until the mixture thickens and a thermometer reads between 178-180°F, about 8 to 14 minutes. If the mixture seems thick before reaching this temperature, it’s okay to stop cooking.
6
Transfer the lemon curd into a small bowl and cover it tightly with plastic wrap, pressing it down onto the surface of the curd to prevent a skin from forming. Chill for a minimum of 4 hours, or up to 2 days ahead.
7
For the crust, preheat your oven to 400°F. In a medium bowl, mix together finely chopped pecans, sugar, and melted butter until the mixture is evenly moistened.
8
Press the pecan mixture into a 9-inch (or 10-inch) glass pie dish, forming an even crust despite its crumbly consistency. Bake for approximately 12 minutes, or until lightly toasted, pressing the crust back into place if it slides down during baking.
9
After baking, allow the crust to cool on a wire rack, then place it in the freezer for 30 minutes to firm up.
10
Once the crust is frozen, take 1 1/2 cups of softened vanilla ice cream and spread it in an even layer over the crust. Top the ice cream with the chilled lemon curd and freeze until firm, about 2 hours.
11
After the lemon curd layer has set, spread another 1 1/2 cups of softened vanilla ice cream over the curd layer. Freeze until firm, approximately another 2 hours.
12
For the meringue, beat the egg whites in a medium bowl with an electric mixer until frothy. Add in the cream of tartar, and while the mixer is running, gradually sprinkle in the sugar. Continue to beat until stiff peaks form.
13
Spread the meringue over the top of the pie, using a spoon or spatula to create decorative swirls.
14
If made ahead, cover the pie and freeze until ready to brown the meringue. To finish, use a kitchen butane torch to toast the meringue until golden in spots, or place the pie in a preheated 500°F oven for about 3 minutes, watching carefully to prevent burning.
15
Slice the pie into wedges and serve immediately for a refreshing treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert?
The dessert is the Zesty Lemon Meringue Dream Ice Cream Pie.
Where did this recipe originate?
It originated from Jamie's Restaurant in Pensacola, FL.
Was this recipe featured in a food magazine?
Yes, it was featured on the cover of Bon Appétit Magazine's April 2007 issue.
What kind of crust is used for this pie?
The pie uses a crunchy pecan crust made from finely chopped pecans, sugar, and melted butter.
What temperature should the oven be for the crust?
The oven should be preheated to 400°F for baking the crust.
How long do you bake the pecan crust?
The crust should be baked for approximately 12 minutes until lightly toasted.
What should I do if the crust slides down during baking?
You should press the crust back into place while it is still warm.
How much vanilla ice cream is required for the entire recipe?
The recipe requires a total of 3 cups of softened vanilla ice cream, divided into two layers.
How many egg whites are used in the meringue?
The meringue is made using 4 large egg whites at room temperature.
What ingredient helps stabilize the meringue?
A pinch of cream of tartar is used to stabilize the egg whites.
How is the lemon curd cooked?
The lemon curd is cooked using a double boiler over a pot of simmering water.
What temperature should the lemon curd reach?
The lemon curd should reach a temperature between 178-180°F.
How long must the lemon curd chill?
The lemon curd needs to chill for at least 4 hours, or up to 2 days ahead.
How do you prevent a skin from forming on the lemon curd?
Press plastic wrap tightly onto the surface of the curd before chilling.
How long should the crust freeze before adding ice cream?
The crust should be frozen for 30 minutes to firm up.
How many eggs and yolks are used for the curd?
The curd uses 2 large eggs and 2 large egg yolks.
What is the first layer placed on the pecan crust?
The first layer is 1 1/2 cups of softened vanilla ice cream.
What is the second layer of the pie?
The second layer consists of the chilled lemon curd.
How long does the pie freeze after adding the lemon curd?
It should be frozen for about 2 hours until the curd is firm.
What is the third layer of the pie?
The third layer is another 1 1/2 cups of softened vanilla ice cream.
How do you brown the meringue using an oven?
You can place the pie in a 500°F oven for about 3 minutes.
What is the alternative way to brown the meringue?
You can use a kitchen butane torch to toast the meringue until golden in spots.
What size pie dish is recommended?
The recipe suggests a 9-inch or 10-inch glass pie dish.
How is the lemon juice prepared?
The recipe calls for 6 tablespoons of freshly squeezed lemon juice.
Is the butter for the curd salted or unsalted?
The recipe specifies unsalted butter for the lemon curd.
How should the meringue be applied to the pie?
Spread it over the top using a spoon or spatula to create decorative swirls.
Can the pie be made ahead of time?
Yes, the pie can be kept in the freezer until you are ready to brown the meringue and serve.
What is the texture of the meringue when finished?
The meringue should have an airy texture and be beaten until stiff peaks form.
How many total ingredients are in this recipe?
There are 14 distinct ingredients listed for this pie.
How is the pie served?
It should be sliced into wedges and served immediately for a refreshing treat.