lemon-meringue-ice-cream-pie A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Instant-read thermometer
- Hand mixer
- Glass pie dish
- Cooling rack
- Double boiler
- Oven
- Stove
- Freezer
- Refrigerator
- Mixing bowl
- Whisk
- Saucepan
- Spoon
- Offset spatula
- Measuring cup
- Plastic wrap
Ingredients
- 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 or walnuts
- 1/4 cup sugar
- 1/4 cup (1/2 stick) butter, melted
- 3 cups vanilla ice cream, or coconut ice cream, slightly softened, divided
- Meringue
- 4 large egg whites, room temperature
- Pinch of cream of tartar
- 6 tablespoons sugar
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