Recipe courtesy of Matthew Grunwald
Recipe courtesy of Matthew Grunwald
Show:
Food Network Star
Episode:
Comeback Kitchen: A Fresh Star(t)
Lemon Meringue Ice Cream Pie
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- Level: Intermediate
- Total: 3 hr 20 min (includes cooling and freezing time)
- Active: 50 min
- Yield: 5 (5-inch) pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1161
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 203 g
- Dietary Fiber
- 8 g
- Sugar
- 119 g
- Protein
- 23 g
- Cholesterol
- 302 mg
- Sodium
- 1433 mg
- Level: Intermediate
- Total: 3 hr 20 min (includes cooling and freezing time)
- Active: 50 min
- Yield: 5 (5-inch) pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1161
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 203 g
- Dietary Fiber
- 8 g
- Sugar
- 119 g
- Protein
- 23 g
- Cholesterol
- 302 mg
- Sodium
- 1433 mg
Ingredients
Pretzel Crust:
Lemon Ice Cream:
Simple Meringue:
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Directions
Special equipment:
five 5-inch pie molds; a kitchen torch- 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.
