April 26, 2011

Lemon Meringue Ice Cream Pie

Last Updated on April 28, 2026 by Carrie Korem, FNTP

Lemon Meringue Ice Cream Pie has been my daughter’s birthday pie for many years. I’m excited to share it with you today!

The crust is a simple combination of pecans, sugar and butter. And, it’s topped with vanilla ice cream, lemon curd and then a meringue.

Sometimes I make ice cream for this pie and sometimes I buy a carton of organic vanilla. It really just depends on how much time I have. Here’s a great vanilla ice cream recipe.

I think you’ll love the combination of the tangy lemon, sweet cream and crunchy pecans!

Lemon Meringue Ice Cream Pie

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Author: Carrie Korem, FNTP

Ingredients

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For the Lemon Curd:

2 large eggs
2 large egg yolks
6 tablespoons unsalted butter
3/4 cup light honey (such as clover)
6 tablespoons fresh lemon juice
Zest of one lemon

For the Crust:

1 1/2 cups soaked and dehydrated pecans , finely chopped (you can also use toasted pecans)
1/4 cup organic whole cane sugar
1/4 cup unsalted butter or ghee, melted
3 cups organic vanilla ice cream, slightly softened (for Paleo, use a dairy free ice cream)

For the Meringue:

1 tablespoon arrowroot
1/3 cup honey
1/4 teaspoon cream of tartar
4 large egg whites
1/2 teaspoon vanilla

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Instructions

Whisk eggs and egg yolks in a medium bowl. Melt butter in a large bowl set over a pot of simmering water. Whisk in honey, juice and zest; gradually whisk in egg mixture. Continue to whisk until thick and then curd registers 175ºF on a candy thermometer, about 8 minutes. Transfer curd to a small bowl. Press a piece of parchment paper on top of curd (so it doesn’t form a skin) and chill for at least 4 hours. Can be made 2 days ahead.
For the Crust: Preheat oven to 400ºF and adjust rack to middle position. Mix pecans, whole cane sugar, and butter in a medium bowl until moist. Press pecan mixture into the bottom of a 9-inch pie plate. Bake for 10 minutes until golden. If crust slides down the side of the dish then use the back of a spoon to press crust back into place. Cool and then freeze for 30 minutes.
Spoon 1 1/2 cups ice cream over crust; spread evenly. Spread lemon curd over the ice cream and freeze until firm, about 2 hours. Spread remaining 1 1/2 cups ice cream over curd. Cover and freeze until firm, about 2 hours.
For the Meringue: Preheat broiler. Whisk 1 tablespoons arrowroot with 1/3 cup water in a small saucepan over medium heat until mixture begins to simmer and thickens. When mixture turns translucent, remove from heat. Set aside.
Whisk honey and cream of tartar together in a small bowl. Beat egg whites and vanilla in a large mixing bowl until frothy. Whisk in honey mixture, 1 tablespoon at a time until incorporated. Add arrowroot mixture, 1 tablespoon at a time until meringue forms stiff peaks. Pour meringue on top of pie and using a spatula, spread meringue out evenly. Place pie under the broiler just until the meringue turns golden. Serve immediately. Store leftovers in the freezer.