Step aside for the accolades because this is the kind of thing that makes your significant other and your dinner guests think you walk on water. Never mind because they'll think you really fussed too. Well, I'm going to let you in on a big secret, so hunker down with your morning coffee and give a listen.
I first told you all about this Lemon Meringue Ice Cream Pie way back in May of 2009 and at that time I followed the recipe religiously. A pecan crust topped with a layer of vanilla ice cream followed by tart and creamy scratch made lemon curd; topped with another layer of ice cream and some gorgeous fluffy meringue - the whole thing holds beautifully in the freezer until it hits a hot oven for its golden cap. It's impressive, incredibly delicious and palate cooling too - a perfect summer dessert.
It seemed like just the ticket for dessert on Saturday night when we had Stan and Donna over for dinner; however, our favorite local market wanted the ghastly sum of $12.99 a pound for pecans which would have made the darn pie about the most expensive thing since a krugerrand. I'm nothing if not resourceful.
Here's the re-write on the recipe and if you're in shock and awe that I'd admit to such shortcuts then you don't know me very well! Right from the get go I promised I'd be totally honest with all of you and heck, I even bragged to our guests that I'd spent a grand total of 15 minutes whipping it up, excluding freezer time!
You'd best put this one on your Labor Day Weekend menu because believe me, your popularity is going to soar. I mean really - try to imagine being loved for more than your pretty face and sparkling personality!
Tastes Like You Fussed Frozen Lemon Meringue Pie (inspired by Bon Appetit, April 2007)
1 prepared shortbread or graham cracker pie crust (I used Keebler)
1.5 quarts good quality vanilla ice cream (I used Breyers)
1 – 10.5 ounce jar prepared Lemon Curd (I used Trader Joe’s)
4 egg whites, room temperature
1/8 teaspoon cream of tartar
6 tablespoons white sugar
Soften ice cream slightly to make it easy to spread. Place half the container in the bottom of the pie crust and spread evenly. Top with entire jar of lemon curd, spreading to the edges of the crust. Return ice cream to freezer. Freeze pie for 1 hour. Remove pie from freezer and top with the rest of the carton of ice cream, piling it up to a dome in the center. Return pie to the freezer for a minimum 2 hours.
Using electric mixer and very clean bowl and beaters, beat egg whites until frothy. Beat in cream of tartar, then with mixer running, slowly add sugar about a half tablespoon at a time. Beat until meringue is very stiff. Pile onto frozen ice cream pie, making sure to spread to the crust and seal the edges. May be returned to the freezer at this point and frozen. Just before serving, using a kitchen torch, toast meringue until golden brown, or place pie in a preheated 500 F oven until meringue is golden brown. Cut pie into wedges and serve immediately. Return any remaining pie to the freezer. May be made a day or two in advance Download Taste Like You Fussed Frozen Lemon Meringue Pie
A year ago - Mango Chutney