Lemon Meringue Ice Cream Pie
Ingredients
Units
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
- 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)
- 1 tablespoon arrowroot
- 1/3 cup honey
- 1/4 teaspoon cream of tartar
- 4 large egg whites
- 1/2 teaspoon vanilla
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.