Lemon Meringue Ice Cream Pie
Tangy lemon ice cream layered in a buttery crust topped with toasted, fluffy meringue for a refreshing summer dessert. This american-inspired desserts ready in about 30 minutes layers graham cracker crumbs, unsalted butter, melted, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 quart lemon curd ice cream
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/3 cup powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 5 tbsp melted unsalted butter, and 2 tbsp granulated sugar, mixing until crumbs are evenly coated.
- Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust. Bake for 8 minutes until golden; let cool completely.
- Step 3: Soften 1 quart lemon curd ice cream slightly at room temperature for 10 minutes, then spread evenly into the cooled crust. Freeze for at least 1 hour until firm.
- Step 4: While ice cream freezes, beat 3 large egg whites with 1/4 tsp cream of tartar in a clean bowl on high speed until soft peaks form. Gradually add 1/3 cup powdered sugar and continue beating until stiff, glossy peaks form.
- Step 5: Spread the meringue evenly over the frozen ice cream layer, swirling decoratively with a spatula.
- Step 6: Using a kitchen torch, carefully toast the meringue until golden brown, or place under a broiler on low for 1-2 minutes watching closely to avoid burning.
- Step 7: Return pie to freezer for 10 minutes before slicing to serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Meringue Ice Cream Pie take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon Meringue Ice Cream Pie?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon Meringue Ice Cream Pie?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Meringue Ice Cream Pie for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Meringue Ice Cream Pie?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
