Lemon Ice Cream Meringue Pie
- 1 1/2 cups all-purpose flour
- 1/3 cup plus 3 tablespoons sugar
- Kosher salt
- 1 stick unsalted butter, cut into small pieces
- 1/2 teaspoon finely grated lemon zest
- 1 whole egg plus 2 egg whites
- Two 14-ounce containers lemon ice cream, softened
- 8 to 10 drops yellow food coloring, optional
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, 3 tablespoons sugar and a pinch of salt.
- Add the butter and lemon zest and work into the flour mixture until crumbly using your fingers or a pastry cutter.
- Separate the whole egg, adding the white to the other two for the meringue topping.
- Add the yolk to the dough and mix in until a soft dough forms.
- Press into the bottom and up the sides of a 9-inch pie plate.
- Bake until golden, about 25 minutes.
- Cool.
- Lightly score the pie shell with a sharp knife (cutting about halfway through the crust) into 10 slices to make cutting the frozen pie easier.
- Place the lemon ice cream in a large bowl and mix with a stiff spatula or wooden spoon until smooth, about 2 minutes.
- Mix in the food coloring if using.
- Spoon into the pie shell, smooth the top and place in the freezer until firm, 2 hours or overnight.
- Preheat the oven to 500 degrees F. Place all 3 egg whites, the remaining 1/3 cup sugar and a pinch of salt in a large heatproof bowl and put it over a pot with 1-inch of simmering water.
- Whisk until the sugar is dissolved, the eggs are warm and the mixture is fluffy.
- Whip with an electric mixer on medium-high speed until cooled, thick, glossy and stiff peaks form, about 2 minutes.
- Beat in the vanilla extract until just combined.
- Spread over the frozen pie and place in the oven until the meringue just browns, 1 to 2 minutes.
- Slice and serve.
flour, sugar, kosher salt, unsalted butter, lemon zest, egg, containers, vanilla
Taken from www.foodnetwork.com/recipes/food-network-kitchens/lemon-ice-cream-meringue-pie-recipe.html (may not work)