Frozen Lemon Meringue Ice Cream Pie with Toasted Meringue
This no-bake dessert layers a golden sandwich cookie crust, vanilla ice cream, homemade lemon curd, and a toasted meringue top…
- Prep
- 1 hr
- Chill Time
- 6 hrs
- Total
- 7 hrs
- Makes
- 10 servings
This lemon meringue ice cream pie needs no baking. It combines a golden sandwich cookie crust, vanilla ice cream, homemade lemon curd, and a towering toasted meringue on top! Every bite is bright and tangy, and it is a great way to cool off during the hot summer months!
A Quick Look at the Pie
Summer has arrived, which means giving our ovens a break! This lemon meringue ice cream pie takes a bit of time to put together, but it is worth the wait! It is made up of the following parts:
Golden Sandwich Cookie Crust. You only need two ingredients for this: golden sandwich cookies, with the whole cookie included, and melted unsalted butter. I suggest making this part first.
Vanilla Ice Cream. Two layers of this creamy ice cream go into the pie. It is made with real cream and 100% real milk, minus the lactose, so you can enjoy your sweet tooth without any tummy trouble!
Homemade Lemon Curd. I am so fond of this homemade lemon curd! It is wonderfully tangy and sits neatly between the LACTAID vanilla ice cream!
The curd is quick to make, but it needs at least 1 hour in the refrigerator to chill. It must be fully cold before it goes on top of the first layer of ice cream.
Meringue Topping. This towering meringue is the grand finale, the pièce de résistance, if you will, of this lemon meringue ice cream pie. It takes roughly 15-20 minutes to make and gives you a gorgeously domed top!
For an extra-fancy finish, toast the top of the meringue with a small kitchen blowtorch!
Putting the Lemon Meringue Ice Cream Pie Together
- Take the crust out of the freezer and spread a layer of vanilla ice cream across it. Smooth and level it with an offset spatula. Return it to the freezer for 15-20 minutes to firm up.
- Spoon the chilled lemon curd over the first layer of ice cream, then freeze it again (at least 2 hours). Lemon curd takes longer to set, so give it as much time as you can before adding the final layer of ice cream.
- Spread the last layer of vanilla ice cream over the lemon curd. Freeze it again for about 15-20 minutes.
- While that final layer of ice cream firms up, make the meringue topping. Serve right away, or keep the pie in the freezer until you are ready to enjoy it!
Planning to serve it the next day or even a week later? Let the last layer of ice cream set, then cover it loosely with aluminum foil until you are ready to add the meringue.
Handy Tips for Making Ice Cream Pie
- This meringue recipe makes enough for a very tall domed pie. If you want a flatter meringue, make half the recipe.
- Store-bought whipped topping works in place of the meringue. You can also buy lemon curd instead of making your own.
- To make the ice cream easier to spread, leave it out at room temperature for about 30 minutes.
- Leftover pie can stay in the freezer, uncovered, for up to 5 days. The meringue will hold its shape.
Pie-Making Tools You’ll Want
Common Questions
Can this ice cream pie be made in advance?Yes, you can make it up to 2-3 weeks ahead. Hold off on adding the meringue until just before serving. Keep the pie in the freezer, covered with a layer or two of aluminum foil.
How much lemon curd does this make?This homemade lemon curd recipe yields 12.7 oz, or 359 grams.
How can I easily spread the ice cream out as a layer?Let the ice cream sit at room temperature for about 30 minutes first. That softens it and makes it easier to spread.
What size pie dish do I need?A 9-inch pie dish works well. A deep dish pie plate is not needed.
Can I make this using store-bought lemon curd?Yes, definitely!
Can I top this lemon ice cream pie with something other than meringue?Yes, if you would rather skip the meringue, a whipped topping is an easy swap. Still, the meringue is the best part!
More Lemon Treats to Try
Craving more lemon desserts? Give these tangy treats a try!
Or browse my recipe box for my full collection of lemon dessert recipes!
If you make this lemon meringue ice cream pie or any other recipe from my website, please give it a star rating and share your thoughts in the comments below. Thanks for stopping by!
Frozen Lemon Meringue Ice Cream Pie with Toasted Meringue
This lemon meringue ice cream pie needs no baking. It combines a golden sandwich cookie crust, vanilla ice cream, a homemade lemon curd, and a towering toasted meringue on top! Every bite is bright and tangy, and it is a great way to cool off during the hot summer months!
- Prep
- 1 hr
- Chill Time
- 6 hrs
- Total
- 7 hrs
- Makes
- 10 servings
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 lemons
- 2 tsp Lemon Zest
- 2 large Egg Yolks, room temperature
- 2 large Eggs, room temperature
- 1 Quart Vanilla Ice Cream, (2 cups for first layer, 2 cups for 2nd layer)
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
Method
- Using a hand mixer or stand mixer with the paddle attachment, beat the unsalted butter on medium-high speed for 1-2 minutes, until smooth and creamy. Add the granulated sugar, salt, lemon juice, and lemon zest, and mix until well blended. Add the 2 egg yolks and 2 whole eggs and mix until fully combined. The mixture will look somewhat curdled, like scrambled eggs. That is okay.
- Pour the mixture into a medium saucepan and cook over low heat, whisking constantly, until thickened (about 5-6 minutes).
- Take the pan off the heat and, using a spatula, press the lemon curd through a fine mesh sieve into a mixing bowl.
- Lay plastic wrap directly on the surface of the lemon curd so no film forms, then refrigerate it for at least 1 hour, or overnight. Stored in a tightly sealed container, lemon curd keeps up to a week in the refrigerator.
- Use a food processor to grind the golden sandwich cookies, whole cookies included, into fine crumbs. Add the melted butter and pulse until the mixture comes together (a spatula works too). It should feel like thick, wet sand that can be pressed easily into a 9 inch pie plate.
- Press the cookie mixture firmly into the bottom and sides of a 9 inch pie plate. Smooth it evenly using a rubber spatula or the bottom of a measuring cup.
- Chill the crust in the freezer for at least 30 minutes.
- Take the crust out of the freezer and add about 2 cups of vanilla ice cream. Smooth and level this layer with an offset spatula. Tip: let the ice cream sit out for about 30 minutes first so it spreads more easily into the crust. Freeze for 15-20 minutes to set.
- Spoon the chilled lemon curd over the first layer of ice cream, then freeze to set (at least 2 hours). The curd takes longer to firm up.
- Spoon about 2 more cups of vanilla ice cream over the lemon curd. Freeze for about 15-20 minutes to set.
- While the top layer of ice cream sets, make the meringue (instructions below). Serve right away, or keep the pie in the freezer until you are ready to enjoy it!
- Set a bain-marie or double boiler over 1 – 1.5 inches of simmering water. Heat the egg whites and granulated sugar, whisking constantly, until the sugar has fully dissolved (about 5-6 minutes). To check, rub a little of the mixture between your thumb and pointer finger. If you feel no grains, the sugar is dissolved.
- Move the hot mixture to the bowl of a stand mixer fitted with the whisk attachment, and set the speed to high. Once it reaches soft peaks, add the cream of tartar, salt, and vanilla extract. Keep mixing on high until stiff, glossy peaks form (about 10 minutes).
- Spread the meringue over the pie and, if you like, toast the top lightly with a small kitchen blowtorch. Avoid using your oven’s broiler for this.
Baker’s notes
- This meringue recipe makes enough for a very tall domed pie. For a flatter meringue, make half the recipe. A store-bought whipped topping can also be used instead.
- You can also purchase lemon curd rather than making it from scratch.
- This homemade lemon curd recipe yields 12.7 oz, or 359 grams.
- To make the ice cream easier to spread, leave it out at room temperature for about 30 minutes.
- Leftover pie can stay in the freezer, uncovered, for up to 5 days. The meringue will hold its shape.
