Lemon Meringue Ice Cream Pie
- Level: Intermediate
- Yield: 5 (5-inch) pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1141
- Total Fat
- 33
- Saturated Fat
- 17
- Carbohydrates
- 197
- Dietary Fiber
- 7
- Sugar
- 117
- Protein
- 22
- Cholesterol
- 298
- Sodium
- 1417
- Total: 3 hr 20 min (includes cooling and freezing time)
- Active: 50 min
Ingredients
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
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.