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
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Pretzel Crust:

2 cups pretzels

1/2 cup brown sugar 

4 tablespoons butter, melted

Lemon Ice Cream:

8 egg yolks

2 cups buttermilk 

1 1/2 cups Mexican crema 

2 cups granulated sugar

2 tablespoons vanilla paste 

1 teaspoon kosher salt 

8 lemons, zested 

3 lemons, juiced 

1 teaspoon chile powder 

Simple Meringue:

6 egg whites

1/4 cup granulated sugar 


Special equipment:
five 5-inch pie molds; a kitchen torch
  1. 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.
  2. 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.
  3. For the simple meringue: Combine the egg whites and sugar in a bowl; whisk to stiff peaks.
  4. Top the pies with the meringue. Toast the meringue with a kitchen torch, and serve.
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