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Lemon Meringue Ice Cream Pie




Source of Recipe


Karlette 2011


List of Ingredients




Lemon Meringue Ice Cream Pie


2 pt. vanilla ice cream
Vanilla Wafer Crust see below
1 1/2 cups Homemade Lemon Curd
16 vanilla wafers
Meringue Topping –see below


Recipe




Let ice cream stand at room temperature 5 minutes or just until soft enough to spread.

Spoon 1 pt. ice cream into Vanilla Wafer Crust.

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

Gently swirl ice cream and curd with a knife or small spatula.

Insert vanilla wafers around edge of pie.

Cover and freeze 8 hours.

Spread Meringue Topping over pie.

If desired, brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. (If you do not have a torch, preheat broiler with oven rack 8 inches from heat; broil 30 to 45 seconds or until golden.)

Serve immediately, or cover loosely with plastic wrap, and freeze 4 hours or up to 1 week.