This Lemon Meringue Ice Cream Pie is a refreshingly delicious no-bake treat that combines a golden sandwich cookie crust, vanilla ice cream, homemade lemon curd, and a mile-high toasted meringue top! It is lip-smackingly good and a great way to cool off during the hot summer months!
Table of Contents
Recipe Overview
Ahh, summer is finally upon us, which means sometimes giving our dear ovens a break! This Lemon Meringue Ice Cream Pie recipe, while a little time-consuming, is worth the wait! It’s broken out into the following parts:
Golden Sandwich Cookie Crust. This uses only two ingredients: golden sandwich cookies—the whole cookie and melted unsalted butter. It’s what I recommend making first.
Vanilla Ice Cream. There are two layers of this wonderfully tasting ice cream that is made with real cream and 100% real milk, just without the lactose so you can still satisfy your sweet tooth while avoiding any tummy discomfort!
Homemade Lemon Curd. Oh, how I love this homemade lemon curd recipe! It’s lip-smackingly delicious and perfectly sandwiched between the LACTAID vanilla ice cream!
This doesn’t take long to make, but it does require a minimum of 1 hour of chilling in the refrigerator. It’s important that it’s completely chilled before you add it to the top of the first layer of ice cream.
Meringue Topping. This mile-high meringue topping is the grand finale or the pièce de résistance, if you will, to this lemon meringue ice cream pie. It takes roughly 15-20 minutes to make and will give you a beautifully domed meringue top!
To make it even fancier, I highly recommend toasting the top of the meringue with a small kitchen blowtorch!
How to Assemble the Lemon Meringue Ice Cream Pie
- Remove the pie crust from the freezer and add in a layer of vanilla ice cream. Smooth and level it out with an offset spatula. Place back into the freezer for 15-20 minutes to set.
- Spoon the chilled lemon curd filling over the first layer of ice cream, then place back into the freezer to set (at least 2 hours). The lemon curd takes longer to set, and you really need it to be as firm as possible before adding the last layer of ice cream.
- Spoon the last layer of vanilla ice cream onto the top of the lemon curd. Place back into the freezer to set for about 15-20 minutes.
- While the last layer of ice cream is set, make your meringue topping. Serve immediately or place back into the freezer until ready to enjoy!
If you plan to serve this the next day or even a week later, let the last layer of ice cream set, then lightly cover it with aluminum foil until you’re ready to add the meringue.
Helpful Ice Cream Pie-Making Tips
- This meringue recipe makes enough for a very tall domed pie. If you would prefer a less domed meringue, half the recipe.
- You can also use store-bought whipped topping in its place. Instead of making homemade lemon curd, you can buy store-bought.
- To make the ice cream easier to spread, let it sit out at room temperature for about 30 minutes.
- Leftover pie can be kept uncovered in the freezer for up to 5 days. The meringue will not collapse.
Essential Pie-Making Tools
Recipe FAQs
Yes, you can make this up to 2-3 weeks in advance, but I would wait to add the meringue until you’re almost ready to serve it. Keep the pie in the freezer, covered with a layer or two of aluminum foil.
This homemade lemon curd recipe makes 12.7 oz or 359 grams.
I suggest letting the ice cream sit at room temperature for about 30 minutes to soften it and make it easier to spread out.
9-inch pie dish. A deep dish pie plate is not needed.
Yes, absolutely!
Yes, if you would prefer not to use a meringue topping, you can easily use a whipped topping. But honestly, the meringue is the best!
More Lemon Dessert Recipes!
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Lemon Meringue Ice Cream Pie
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
Instructions
Lemon Curd Filling
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed for 1-2 minutes or until it’s smoothy and creamy. Add in the granulated sugar, salt, lemon juice, and lemon zest, mixing until well blended. Add in the 2 eggs yolks and 2 whole eggs and mix until fully combined. The mixture will look kind of curdled or like scrambled eggs. This is okay.6 tbsp Unsalted Butter, 3/4 cup Granulated Sugar, 1/8 tsp Salt, 1/2 cup Lemon Juice, 2 tsp Lemon Zest, 2 large Egg Yolks, 2 large Eggs
- Transfer the mixture to a medium-size saucepan and, whisking constantly, cook over low heat until thickened (about 5-6 minutes).
- Remove from heat and, using a spatula, press the lemon curd through a fine mesh sieve into a mixing bowl.
- Add a layer of plastic wrap directly over top of the lemon curd (to avoid it getting a film over the top) and chill in the refrigerator for a minimum of 1 hour, or overnight. Kept in a tightly sealed container, lemon curd will last up to a week in the refrigerator.
Golden Sandwich Cookie Crust
- Using a food processor, process the golden sandwich cookies (the entire cookie) into fine crumbs. Add in the melted butter and pulse until the cookie crust mixture forms (you can also use a spatula to stir it together). It should be the consistency of thick, mushy sand that can easily be shaped into the 9 inch pie plate.24 Golden Sandwich Cookies, 5 tbsp Unsalted Butter
- Press the cookie crust mixture into the bottom and sides of a 9 inch pie plate. Smooth and even out the cookie crust using a rubber spatula or the bottom of a measuring cup.
- Chill the pie crust in the freezer for a minimum of 30 minutes.
Assembling the Lemon Meringue Ice Cream Pie
- Remove the pie crust from the freezer and add in about 2 cups of vanilla ice cream. Smooth and level out this layer with an offset spatula. Note: It's best to let your ice cream sit out for about 30 minutes so it is easier to spread into the pie crust. Place back into the freezer for 15-20 minutes to set.1 Quart Vanilla Ice Cream
- Spoon the chilled lemon curd filling over top of the first layer of ice cream, then place back into the freezer to set (minimum of 2 hours). The lemon curd takes longer to set.
- Spoon about 2 more cups of vanilla ice cream onto the top of the lemon curd. Place back into the freezer to set for about 15-20 minutes.1 Quart Vanilla Ice Cream
- While the last layer of ice cream set, make your meringue topping (instructions below). Serve immediately or place back into the freezer until ready to enjoy!
Meringue Topping
- Using a bain-marie or double boiler, heat the egg whites and granulated sugar over 1 – 1.5 inches of simmering water, continually whisking until the sugar has fully dissolved (about 5-6 minutes). You can do a quick test by rubbing a little of the mixture between your pointer finger and thumb to make sure all sugar granules have dissolved.4 Large Egg Whites, 3/4 cup Granulated Sugar
- Transfer the hot mixture to a mixing bowl of a stand mixer fitted with the whisk attachment and set the speed to high. When the mixture begins to reach the soft peaks stage, add in the cream of tartar, salt, and vanilla extract. Continue to mix on high speed until stiff, high glossy peaks form (about 10 minutes).1/2 tsp Cream of Tartar, 1/4 tsp Salt, 1 tsp Vanilla Extract
- Top the pie with the meringue and, if desired, lightly toast the top using a small kitchen blowtorch. Do not use your oven’s broiler to toast the meringue.
Notes
- This meringue recipe makes enough for a very tall domed pie. If you would prefer a less domed meringue, half the recipe. You can also choose to use a store-bought whipped topping in its place.
- Instead of making homemade lemon curd, you can buy store-bought.
- This homemade lemon curd recipe makes 12.7 oz or 359 grams.
- To make the ice cream easier to spread, let it sit out at room temperature for about 30 minutes.
- Leftover pie can be kept uncovered in the freezer for up to 5 days. The meringue will not collapse.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Can you make with regular ice cream?
Of course, but will say that Lactaid is regular ice cream 🙂 It just doesn’t have lactose in it which can cause discomfort for some, like me. It tastes exactly the same. If you prefer to use another brand of ice cream though, you can, but do recommend still using a vanilla or vanilla bean ice cream.