Lemon Meringue Ice Cream Pie

Lemon Curd

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

Crust

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

Meringue

4 large egg whites, room temperature

pinch of cream of tartar

6 Tablespoons sugar

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

For Crust:  Preheat oven to 400 degrees.  Mix pecans, sugar, and butter in medium bowl until moistened.  Press pecan mixture onto bottom and up sides of 9 inch diameter glass pie dish (mixture will be crumbly).  Bake until crust is lightly toasted, about 12 minutes  (crust will slip down sides of dish as it cooks).  Use back of spoon to press crust back into place.  Cool on crust on rack.  Freeze crust 30 minutes.

Dollop 1 1/2 cups ice cream over crust; spread into even layer.  Spread lemon curd over ice cream; freeze until firm, about 2 hours.  Dollop 1 1/2 cups softened ice cream over lemon curd, spread into even layer.  Cover and freeze until firm, about 2 hours

For Meringue:  Using electric mixer, beat egg whites in medium bowl until frothy.  Beat in cream of tartar.  With mixture running gradually add sugar.  Beat until stiff peaks form.  Spoon meringue over pie, spreading to seal at edges and swirling decoratively.

You can freeze it again at this point if you want or you can cook the meringue and serve.  To toast the meringue you can either use a kitchen butane torch, toasting meringue until golden in spots or place pie in a preheated 500 degree oven until meringue is golden in spots, watching to prevent burning, about 5 minutes.  Cut pie into wedges, serve immediately.

Recipe from Tracy Best.  It was her mother, Marilyn's.