This Lemon Meringue Ice Cream Pie is a refreshing no-bake dessert that layers a golden sandwich cookie crust, creamy vanilla ice cream, bright homemade lemon curd, and a towering toasted meringue. It’s an ideal way to cool off during warm weather and makes an impressive centerpiece for summer gatherings.
Table of Contents
- Recipe Overview
- How to Assemble the Lemon Meringue Ice Cream Pie
- Helpful Ice Cream Pie-Making Tips
- Essential Pie-Making Tools
- Recipe FAQs
- More Lemon Dessert Recipes!
- Lemon Meringue Ice Cream Pie Recipe
Recipe Overview
If you want a no-bake dessert that still looks and tastes special, this Lemon Meringue Ice Cream Pie delivers. The recipe breaks into three main components:
Golden Sandwich Cookie Crust — made from crushed golden sandwich cookies and melted unsalted butter. This quick crust sets in the freezer and provides a buttery, slightly sweet base.
Vanilla Ice Cream Layers — two even layers of quality vanilla ice cream (about 1 quart total), softened briefly to spread and then returned to the freezer to set.
Homemade Lemon Curd — tangy, silky lemon curd sits between the ice cream layers. Chill it thoroughly before assembling so it holds its shape.
Meringue Topping — a tall, glossy meringue crowns the pie. It’s piped or spread over the frozen pie and lightly toasted for dramatic color and flavor. A small kitchen torch works best to toast the meringue without risking the ice cream.
The assembled pie needs time to chill—plan for several hours of chill time so each layer firms up properly.
How to Assemble the Lemon Meringue Ice Cream Pie
- Take the chilled cookie crust from the freezer and add about 2 cups of softened vanilla ice cream. Smooth the layer with an offset spatula and return to the freezer for 15–20 minutes to firm.
- Spread the chilled lemon curd over the set ice cream layer. Freeze for at least 2 hours so the curd becomes firm before adding the top ice cream layer.
- Top with another 2 cups of vanilla ice cream, smooth, and freeze again for 15–20 minutes.
- While the final ice cream layer firms, prepare the meringue. Add the meringue just before serving and, if desired, lightly toast the top with a small kitchen blowtorch. Serve immediately or return to the freezer briefly until ready to enjoy.
If preparing ahead, chill the pie after the last ice cream layer, cover lightly with foil, and wait to add the meringue until just before serving.
Helpful Ice Cream Pie-Making Tips
- The meringue recipe yields a very tall dome. For a lower profile meringue, halve the topping quantities.
- If you prefer shortcuts, use store-bought lemon curd or whipped topping instead of homemade components.
- To make ice cream easier to spread, let it sit at room temperature for about 30 minutes.
- Store leftover slices uncovered in the freezer for up to five days; the meringue holds up well in freezing conditions.
Essential Pie-Making Tools
Helpful tools include a food processor (or sturdy resealable bag and rolling pin) for crushing cookies, an offset spatula for smoothing ice cream layers, a 9-inch pie plate, a stand mixer or hand mixer for the meringue, and a small kitchen blowtorch to brown the meringue safely.
Recipe FAQs
Yes. You can assemble the pie and freeze it for 2–3 weeks before serving. Wait to add and toast the meringue until you are ready to serve for best texture and appearance.
This lemon curd yields about 12.7 oz (359 g), which is enough for the pie and a little extra.
Let the ice cream sit at room temperature for roughly 30 minutes so it softens enough to spread smoothly without melting.
Use a standard 9-inch pie dish. A deep-dish plate is not necessary.
Yes—store-bought lemon curd is an easy substitute and works perfectly.
Absolutely. If you prefer, use a stabilized whipped topping. The meringue, however, adds traditional flavor and texture that pairs especially well with the lemon curd.
More Lemon Dessert Recipes!
Craving more lemon desserts? Try other bright lemon treats like lemon cheesecake, lemon bar macarons, lemon poppy seed muffins, or lemon shortbread cookies—perfect companions to this ice cream pie.
Title Goes Here
Lemon Cheesecake
Lemon Bar Macarons
Easy Lemon Poppy Seed Muffins
Lemon Shortbread Cookies
If you try this Lemon Meringue Ice Cream Pie, please leave a star rating and share your thoughts in the comments. Thanks for visiting!
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 (about 1 large lemon or 2 medium)
- 2 tsp lemon zest
- 2 large egg yolks, room temperature
- 2 large eggs, room temperature
- 1 quart vanilla ice cream (about 2 cups for first layer, 2 cups for second 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
- Beat the unsalted butter until smooth. Add sugar, salt, lemon juice, and zest and mix until blended. Add egg yolks and whole eggs and combine; mixture may look slightly curdled — this is normal.
- Transfer to a medium saucepan and, whisking constantly over low heat, cook until thickened, about 5–6 minutes.
- Remove from heat and press the curd through a fine-mesh sieve into a bowl. Cover the curd with plastic wrap directly on the surface and chill at least 1 hour or overnight.
Golden Sandwich Cookie Crust
- Process the whole golden sandwich cookies into fine crumbs. Add melted butter and pulse or stir until the mixture resembles damp sand.
- Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Smooth the surface with a spatula or the bottom of a measuring cup.
- Freeze the crust for at least 30 minutes.
Assembling the Pie
- Remove crust from the freezer and spread about 2 cups of softened vanilla ice cream into the crust. Smooth and return to the freezer for 15–20 minutes.
- Spoon the chilled lemon curd over the set ice cream and freeze for a minimum of 2 hours so the curd firms up.
- Top with another 2 cups of vanilla ice cream, smooth, and freeze 15–20 minutes.
- Prepare the meringue while the final layer sets, then top the pie and toast gently with a kitchen blowtorch if desired. Do not use the oven broiler to brown the meringue.
Meringue Topping
- Using a double boiler, heat the egg whites and granulated sugar over simmering water, whisking until sugar dissolves (about 5–6 minutes). Rub a small amount between fingers to ensure no graininess.
- Transfer the hot mixture to a stand mixer fitted with the whisk attachment. Beat on high until soft peaks form, then add cream of tartar, salt, and vanilla. Continue to beat until stiff, glossy peaks form (about 10 minutes).
- Top the pie with meringue and lightly toast the surface with a small kitchen blowtorch just before serving.
Notes
- The meringue recipe makes a tall dome; halve it if you prefer a lower profile. You may also use store-bought whipped topping instead.
- Store-bought lemon curd is an acceptable shortcut.
- Homemade lemon curd yields about 12.7 oz (359 g).
- Let ice cream soften about 30 minutes before spreading for easier handling.
- Leftover pie keeps uncovered in the freezer up to 5 days; the meringue remains stable when frozen.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.