Lemon Meringue Ice Cream Pie

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tangy lemon ice cream layered in a buttery crust topped with toasted, fluffy meringue for a refreshing summer dessert. This American-inspired recipe, 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.

Prep: 20 min Cook: 10 min Serves 8 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Spread the meringue evenly over the frozen ice cream layer, swirling decoratively with a spatula.
  6. 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.
  7. Step 7: Return pie to freezer for 10 minutes before slicing to serve chilled.

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