Lemon Ice Cream Meringue Pie
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 363
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 44
- Dietary Fiber
- 1
- Sugar
- 27
- Protein
- 6
- Cholesterol
- 75
- Sodium
- 302
- Total: 3 hr
- Prep: 30 min
- Inactive: 2 hr
- Cook: 30 min
Ingredients
1 1/2 cups all-purpose flour
1/3 cup plus 3 tablespoons sugar
Kosher salt
1 stick unsalted butter, cut into small pieces
1/2 teaspoon finely grated lemon zest
1 whole egg plus 2 egg whites
Two 14-ounce containers lemon ice cream, softened
8 to 10 drops yellow food coloring, optional
1/2 teaspoon pure vanilla extract
Directions
- 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.