Lemon Meringue Ice-Cream Pie-southern lvg aug 2011
By carolync
Ingredients
- Ingredients
- .
- .
- .
- .
- .
- 2 pt. vanilla ice cream
- Vanilla Wafer Crust
- 1 1/2 cups Homemade Lemon Curd
- 16 vanilla wafers
- Meringue Topping
Details
Preparation
Step 1
Preparation
1. 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.
2. 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.
Southern Living
AUGUST 2011
You'll also love
- Eggplant Enchiladas 4.3/5 (24 Votes)
- Mushroom Onion Miso Soup 4.4/5 (25 Votes)
- Lemon-Almond Biscotti 4.3/5 (27 Votes)
Review this recipe