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Lemon Meringue Ice Cream Pie
Total:
3 hr 20 min
(includes cooling and freezing time)
Active:
50 min
Yield:
5 (5-inch) pies
Level:
Intermediate
Total:
3 hr 20 min
(includes cooling and freezing time)
Active:
50 min
Yield:
5 (5-inch) pies
Level:
Intermediate

Ingredients

Pretzel Crust:
Lemon Ice Cream:
Simple Meringue:

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

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