Sunday, June 17, 2018

Lemon Curd Ice Cream Pie

This lemon curd ice cream pie is divine. A nutty crust with a sweet and lemony filling topped with fluffy meringue!


  • 2 large eggs
  • 2 large egg yolks
  • 6 Tablespoons 3/4 stick unsalted butter
  • 1 cup sugar
  • 6 Tablespoons fresh lemon juice
  • 2 tsp. finely grated lemon peel
  • pinch of salt
  • or 1 jar of store bought lemon curd


  • 1 1/2 cups finely chopped pecans
  • 1/4 cup sugar
  • 1/4 cup 1/2 stick butter, melted
  • 3 cups vanilla ice cream slightly softened, divided


  • 4 large egg whites room temperature
  • pinch of cream of tartar
  • 6 Tablespoons sugar


For Lemon curd:

  1. Whisk eggs and egg yolks in medium bowl
  2. Melt butter in medium metal bowl set over large saucepan of simmering water
  3. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture
  4. Whisk until thick and thermometer inserted into curd registers 178-180 degrees; about 8 minutes Transfer to small bowl
  5. Press plastic wrap on top of curd, chill 4 hours (Do Ahead: Can be made 2 days ahead. Keep chilled)

For Crust:

  1. Preheat oven to 400 degrees
  2. Mix pecans, sugar, and butter in medium bowl until moistened
  3. Press pecan mixture onto bottom and up sides of 9 inch diameter glass pie dish (mixture will be crumbly).
  4. Bake until crust is lightly toasted, about 12 minutes (crust will sip down sides of dish as it cooks).
  5. Use back of spoon to press crust back into place
  6. Get full recipe==>>