Lemon Meringue Ice Cream Pie Southern Lvg Aug 2011 Recipe 425 Food

LEMON MERINGUE ICE-CREAM PIE-SOUTHERN LVG AUG 2011 RECIPE - (4.2/5)

Steps:

• 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

LEMON ICE CREAM MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, 3 tablespoons sugar and a pinch of salt. Add the butter and lemon zest and work into the flour mixture until crumbly using your fingers or a pastry cutter. Separate the whole egg, adding the white to the other two for the meringue topping. Add the yolk to the dough and mix in until a soft dough forms. Press into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 25 minutes. Cool. Lightly score the pie shell with a sharp knife (cutting about halfway through the crust) into 10 slices to make cutting the frozen pie easier.
• Place the lemon ice cream in a large bowl and mix with a stiff spatula or wooden spoon until smooth, about 2 minutes. Mix in the food coloring if using. Spoon into the pie shell, smooth the top and place in the freezer until firm, 2 hours or overnight.
• Preheat the oven to 500 degrees F. Place all 3 egg whites, the remaining 1/3 cup sugar and a pinch of salt in a large heatproof bowl and put it over a pot with 1-inch of simmering water. Whisk until the sugar is dissolved, the eggs are warm and the mixture is fluffy. Whip with an electric mixer on medium-high speed until cooled, thick, glossy and stiff peaks form, about 2 minutes. Beat in the vanilla extract until just combined. Spread over the frozen pie and place in the oven until the meringue just browns, 1 to 2 minutes. Slice and serve.

LEMON MERINGUE ICE CREAM PIE

Steps:

• For the pretzel crust: Preheat the oven to 350 degrees F. Combine the pretzels, brown sugar and melted butter in a food processor; pulse until finely ground. Press the crust evenly into 5-inch pie molds. Bake for 4 minutes. Let cool completely.
• For the lemon ice cream: Combine all the ingredients in a large metal bowl. Place over a double boiler and whisk until thick enough to coat the back of a spoon. Let cool completely, then transfer the custard to an ice cream machine; spin for 20 minutes, until thick. Transfer to the freezer; freeze for 2 hours. Evenly fill each of the pie molds with the ice cream; freeze until ready to top with meringue.
• For the simple meringue: Combine the egg whites and sugar in a bowl; whisk to stiff peaks.
• Top the pies with the meringue. Toast the meringue with a kitchen torch, and serve.

LEMON MERINGUE ICE CREAM PIE

Steps:

• For the lemon curd: Whisk eggs and egg yolks together in a medium bowl and set aside.
• Melt butter in a medium metal bowl set over a large pot of simmering water.
• Whisk in sugar, lemon juice, lemon peel and salt. Gradually whisk in eggs yolk mixture. (Thin stream and whisk constantly, be careful not to cook the eggs. May want the egg yolks at room temperature before beginning this step.).
• Continue cooking and whisking until thick and thermometer reads 178-180 degrees F, about 8 minutes. (I was unable to get my mixture above 162, even after turning water up to boiling and cooking for 14 minutes, but it seemed thick, so I stopped for fear of over cooking, and it turned out fine.).
• Transfer curd to a small bowl and cover with plastic wrap pressed down to the surface. Chill for a minimum of 4 hours.
• NOTE: Curd can be made up to 2 days ahead.
• For the crust: Preheat the oven to 400 degrees.
• Mix together pecans, sugar and butter in a medium bowl until moistened. Press into a 9-inch glass pie dish--mixture will be crumbly. (I used a 10-inch glass pie dish.).
• Bake crust until lightly toasted, about 12 minutes. Crust will slip down the sides of the dish. Use the back of a spoon to press crust back into place.
• Cool crust on a rack. Freeze crust for 30 minutes.
• Dollop 1 1/2 cups of the softened ice cream into the bottom of the crust and spread into an even layer. Spread the lemon curd over the ice cream and freeze until firm, about 2 hours. (Note: I froze after putting in the first ice cream layer, too, for about 30 minutes.).
• Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours.
• For the meringue: Using an electric mixer, beat egg whites in a medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, swirling decoratively.
• NOTE: All steps above can be done up to one day ahead of time. Freeze pie until ready to brown the meringue.
• To finish the pie, using a kitchen butane torch, toast the meringue until golden in spots or place pie in a preheated 500 degree F oven until meringue is golden in spots, watching to prevent burning (about 3 minutes). (I used the oven method.).
• Cut pie into wedges and serve immediately.