Lemon Meringue Ice Cream Pie in Toasted Pecan Crust
- 2 large eggs
- 2 large egg yolks
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup sugar
- 6 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon peel
- Pinch of salt
- 1 1/2 cups finely chopped pecans
- 1/4 cup sugar
- 1/4 cup (1/2 stick) butter, melted
- 3 cups vanilla ice cream, slightly softened, divided
- 4 large egg whites, room temperature
- Pinch of cream of tartar
- 6 tablespoons sugar
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Lemon peel (2 teaspoons)
- Pecans (1 1/2 cups)
- Cooking & Baking
- Cream of tartar (1 Pinch)
- Salt (1 Pinch)
- Sugar (1 5/8 cup)
- Drinks
- Lemon juice, fresh (6 tablespoons)
- Dairy
- Butter, unsalted (6 tablespoons)
- Butter (1/4 cup)
- Refrigerated
- Egg whites, large (4)
- Egg yolks, large (2)
- Eggs, large (2)
- Desserts
- Vanilla ice cream (3 cups)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published April 1, 2007 (5 years ago).
19 people saved this recipe.
