|Lemon Meringue Ice-Cream Pie (Photo from Southern Living magazine).|
magazine, although I did not top my pie with meringue.
I used a ready-prepared graham cracker crust to which I added an edge of vanilla wafers.
For the bottom layer I used a pint of vanilla ice cream that had been softened to spread easily.
|Bottom layer of vanilla ice cream.|
|Second layer of lemon curd.|
|Finished Lemon Ice-Cream Pie.|
|Ready to eat!|
|Remaining pie sliced and ready to eat when needed. Will keep frozen for at least two weeks.|
* Recipe for lemon curd:
- 2 cups sugar
- 1/2 cup butter, coarsely chopped
- 2 tablespoons lemon zest
- 1 cup fresh lemon juice (about 6 lemons) (I used Meyer lemons).
- 4 large eggs, lightly beaten
2. Whisk about one-fourth of hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats back of a spoon. Remove from heat; cool completely (about 1 hour), stirring occasionally. Store in an airtight container in refrigerator up to 2 weeks.