This Lemon Meringue Ice Cream Pie is a bright, no-bake summer dessert with a crisp golden sandwich cookie crust, two layers of creamy vanilla ice cream, a tangy homemade lemon curd, and a lofty toasted meringue crown. It’s refreshing, crowd-pleasing, and perfect for hot days when you want to skip the oven.
Table of Contents
- Recipe Overview
- How to Assemble the Lemon Meringue Ice Cream Pie
- Helpful Ice Cream Pie-Making Tips
- Essential Pie-Making Tools
- Recipe FAQs
- More Lemon Dessert Recipes!
- Lemon Meringue Ice Cream Pie Recipe
Recipe Overview
This pie is assembled in stages so each component sets properly before the next. The major parts are:
Golden Sandwich Cookie Crust. Simple and sturdy — just crushed golden sandwich cookies mixed with melted unsalted butter. Make this first and chill it so it firms up.
Vanilla Ice Cream Layers. Two layers of rich vanilla ice cream (about 2 cups per layer) create a creamy base and top that sandwich the lemon curd. Use a lactose-free ice cream if desired.
Homemade Lemon Curd. A silky, tart lemon curd brings bright flavor between the ice cream layers. It must be chilled until firm before building the final layers.
Meringue Topping. A tall, glossy meringue is the finishing touch. It whips up in about 15–20 minutes and can be lightly toasted with a kitchen torch for a beautiful presentation.
The pie requires chilling time: at least 1 hour for the curd and several hours for the assembled pie to set properly. Plan ahead so each layer is firm before proceeding.
How to Assemble the Lemon Meringue Ice Cream Pie
- Remove the chilled cookie crust from the freezer. Spread about 2 cups of softened vanilla ice cream into the crust, smoothing it with an offset spatula. Freeze for 15–20 minutes to firm.
- Spread the chilled lemon curd over the first ice cream layer. Return the pie to the freezer and let it set at least 2 hours so the curd becomes firm.
- Top the lemon curd with another 2 cups of vanilla ice cream. Freeze again for 15–20 minutes to firm this final layer.
- While the top layer firms, prepare the meringue. Pile it on the pie, shape into a dome if desired, and lightly toast with a kitchen blowtorch just before serving. Serve immediately or return to the freezer until ready to enjoy.
If you plan to serve the pie later, allow the last ice cream layer to set, then cover lightly with foil and keep frozen. Add the meringue shortly before serving for best texture and appearance.
Helpful Ice Cream Pie-Making Tips
- The meringue recipe yields a very tall dome. For a lower profile, halve the meringue quantities.
- Store-bought whipped topping and lemon curd can substitute for the homemade versions if you want a quicker option.
- To make ice cream easier to spread, let it sit at room temperature about 30 minutes so it softens slightly.
- Store leftover pie uncovered in the freezer for up to 5 days; the meringue keeps well frozen.
Essential Pie-Making Tools
Basic tools make this pie straightforward: a food processor (or heavy-duty bag and rolling pin) to crush cookies, a 9-inch pie plate, an offset spatula for smoothing ice cream, a stand mixer or hand mixer for the meringue, a fine mesh sieve for the lemon curd, and an optional kitchen blowtorch for toasting the meringue.
Recipe FAQs
Yes. Assemble the pie up to a week or two in advance, keeping it covered in the freezer. Wait to add and toast the meringue until just before serving for best texture.
This lemon curd yields about 12.7 oz (359 grams), enough for the pie with some to spare.
Let the ice cream soften at room temperature for about 30 minutes, then spread it with an offset spatula for a smooth layer.
Use a standard 9-inch pie plate; a deep-dish plate is not required.
Absolutely — store-bought lemon curd works well if you’re short on time.
Yes — whipped topping is an easy alternative, though the meringue adds a special texture and flavor contrast.
More Lemon Dessert Recipes!
Craving more lemon treats? Try lemon cheesecake, lemon bar macarons, lemon poppy seed muffins, or lemon shortbread cookies for extra citrus inspiration.
Lemon Cheesecake
Lemon Bar Macarons
Easy Lemon Poppy Seed Muffins
Lemon Shortbread Cookies
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Lemon Meringue Ice Cream Pie
Ingredients
Lemon Curd Filling
- 6 tbsp Unsalted Butter, room temperature
- 3/4 cup Granulated Sugar
- 1/8 tsp Salt
- 1/2 cup Lemon Juice (1 large lemon or 2 medium)
- 2 tsp Lemon Zest
- 2 large Egg Yolks, room temperature
- 2 large Eggs, room temperature
- 1 Quart Vanilla Ice Cream (about 2 cups for the first layer and 2 cups for the second)
Golden Sandwich Cookie Crust
- 24 Golden Sandwich Cookies, processed into fine crumbs
- 5 tbsp Unsalted Butter, melted
Meringue Topping
- 4 Large Egg Whites, room temperature
- 3/4 cup Granulated Sugar
- 1/2 tsp Cream of Tartar
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Instructions
Lemon Curd Filling
- Beat the butter until smooth. Add the sugar, salt, lemon juice, and zest and mix until blended. Add the egg yolks and whole eggs and mix; the mixture may look curdled. Transfer to a medium saucepan and cook over low heat, whisking constantly, until thickened, about 5–6 minutes.
- Remove from the heat and press the curd through a fine mesh sieve into a bowl. Cover the surface with plastic wrap to prevent a skin and chill at least 1 hour or overnight. Stored tightly, lemon curd keeps up to a week in the refrigerator.
Golden Sandwich Cookie Crust
- Process the whole golden sandwich cookies into fine crumbs. Add melted butter and pulse or stir until the mixture resembles damp sand. Press into the bottom and up the sides of a 9-inch pie plate. Smooth with a spatula or the bottom of a measuring cup.
- Freeze the crust at least 30 minutes.
Assembling the Lemon Meringue Ice Cream Pie
- Scoop about 2 cups of softened vanilla ice cream into the chilled crust, smooth, and freeze 15–20 minutes.
- Spread the chilled lemon curd over the first ice cream layer and freeze at least 2 hours so the curd sets firm.
- Top with another 2 cups of softened vanilla ice cream, smooth, and freeze 15–20 minutes.
- Prepare the meringue while the top layer firms. Mound the meringue on the pie, shape as desired, and toast lightly with a kitchen blowtorch if you like. Do not use the oven broiler to toast the meringue.
Meringue Topping
- Heat the egg whites and sugar in a heatproof bowl over simmering water (double boiler) 1–1.5 inches deep, whisking constantly until the sugar dissolves, about 5–6 minutes. Test by rubbing a bit between finger and thumb to ensure no granules remain.
- Transfer the hot mixture to a stand mixer bowl fitted with the whisk and beat on high. When soft peaks form, add cream of tartar, salt, and vanilla. Continue beating until stiff, glossy peaks form, about 8–10 minutes.
Notes
- The full meringue recipe makes a tall dome. Halve it for a smaller topping or use store-bought whipped topping as an easier alternative.
- You can substitute store-bought lemon curd if you prefer.
- Let ice cream soften about 30 minutes before spreading for easier handling.
- Leftover pie can be stored uncovered in the freezer up to 5 days; the meringue remains stable when frozen.
Nutrition
Nutritional information is an estimate and will vary depending on the exact ingredients used.