Lemon Meringue Ice Cream Pie Recipe

This Lemon Meringue Ice Cream Pie is a bright, creamy, no-bake dessert made with a golden sandwich cookie crust, smooth vanilla ice cream, tangy homemade lemon curd, and a tall toasted meringue topping. It has the classic flavor of lemon meringue pie with a cool ice cream twist, making it a refreshing choice for warm weather, summer gatherings, or any time you want a make-ahead frozen dessert.

Recipe Overview

When the weather is hot, a no-bake dessert can be a welcome break from turning on the oven. This lemon meringue ice cream pie takes a little time because each layer needs to chill and set, but the process is simple and the result is worth it. The finished pie is sweet, tart, creamy, crisp, and beautifully topped with fluffy meringue.

Golden Sandwich Cookie Crust. The crust is made with only two ingredients: golden sandwich cookies and melted unsalted butter. The whole cookies are processed into fine crumbs, then mixed with butter and pressed into a 9-inch pie plate. Freezing the crust helps it firm up before the ice cream layers are added.

Vanilla Ice Cream. The pie includes two layers of vanilla ice cream. For easier spreading, the ice cream should soften at room temperature before it is added to the crust. One layer goes below the lemon curd and the second layer goes on top, creating a creamy frozen base that balances the tart lemon filling.

Homemade Lemon Curd. The lemon curd brings the signature citrus flavor to this frozen lemon meringue pie. It is made with butter, sugar, lemon juice, lemon zest, egg yolks, and whole eggs, then cooked gently until thickened. The curd must be chilled before it is layered into the pie so it stays smooth and sets properly in the freezer.

Meringue Topping. The meringue is the finishing touch. Egg whites and sugar are warmed over simmering water until the sugar dissolves, then whipped with cream of tartar, salt, and vanilla until glossy stiff peaks form. The meringue can be piled high over the frozen pie and toasted with a small kitchen blowtorch for a classic lemon meringue look. Do not use the oven broiler, as it can melt the ice cream.

How to Assemble the Lemon Meringue Ice Cream Pie

1. Remove the frozen cookie crust from the freezer and add the first layer of vanilla ice cream. Smooth it into an even layer with an offset spatula, then return the pie to the freezer for 15-20 minutes.
2. Spoon the chilled lemon curd over the first ice cream layer. Spread it gently, then freeze the pie for at least 2 hours. The lemon curd needs extra time to become firm enough to support the next layer.
3. Add the second layer of vanilla ice cream over the lemon curd. Smooth the top and freeze again for 15-20 minutes, or until the surface is set.
4. While the final ice cream layer sets, prepare the meringue topping. Spoon or swirl the meringue over the pie, toast it with a kitchen blowtorch if desired, and serve immediately or return the pie to the freezer until ready to enjoy.

If you are making this pie ahead for the next day or later in the week, let the final ice cream layer set completely, then cover the pie lightly with aluminum foil. Add the meringue closer to serving time for the best presentation.

Helpful Ice Cream Pie-Making Tips

• This meringue recipe makes enough for a very tall, dramatic topping. If you prefer a lower meringue layer, make half the amount.
• Store-bought lemon curd can be used instead of homemade lemon curd if you want to save time.
• Whipped topping can be used in place of meringue, although the meringue gives the pie its classic lemon meringue flavor and appearance.
• Let the vanilla ice cream sit at room temperature for about 30 minutes before spreading it into the pie crust. It should be soft enough to spread but not fully melted.
• Freeze each layer long enough before adding the next one. This helps keep the lemon curd and ice cream layers neat when sliced.
• Leftover pie can be stored uncovered in the freezer for up to 5 days. The meringue should remain stable and should not collapse.

Essential Pie-Making Tools

• Food processor for crushing the golden sandwich cookies into fine crumbs
• 9-inch pie plate
• Rubber spatula or measuring cup for pressing the crust evenly into the pie plate
• Hand mixer or stand mixer for preparing the lemon curd mixture and meringue
• Medium saucepan for cooking the lemon curd
• Fine mesh sieve for straining the lemon curd until smooth
• Offset spatula for spreading the ice cream layers
• Double boiler or heatproof bowl set over simmering water for warming the meringue mixture
• Small kitchen blowtorch for toasting the meringue, if desired

Recipe FAQs

More Lemon Dessert Recipes!

If you enjoy bright citrus desserts, these lemon treats are also delicious options to try.

Lemon Cheesecake

Lemon Bar Macarons

Easy Lemon Poppy Seed Muffins

Lemon Shortbread Cookies

If you try this Lemon Meringue Ice Cream Pie Recipe, leave a star rating and share what you thought in the comments.

Lemon Meringue Ice Cream Pie

Author: Jennifer

Prep: 1 hr

Chill Time: 6 hrs

Total: 7 hrs

Servings: 10 servings

This no-bake lemon meringue ice cream pie layers a golden sandwich cookie crust with vanilla ice cream, homemade lemon curd, and a tall toasted meringue topping.

Ingredients

Lemon Curd Filling

• 6 tbsp unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/8 tsp salt
• 1/2 cup lemon juice, from 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 the first layer and 2 cups for the 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

• Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 1-2 minutes, until smooth and creamy. Add the granulated sugar, salt, lemon juice, and lemon zest, and mix until well combined. Add the egg yolks and whole eggs, then mix again. The mixture may look curdled or slightly like scrambled eggs; this is normal.
• Transfer the mixture to a medium saucepan. Cook over low heat, whisking constantly, until thickened, about 5-6 minutes.
• Remove the pan from the heat. Press the lemon curd through a fine mesh sieve into a mixing bowl for a smooth texture.
• Place plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Chill in the refrigerator for at least 1 hour or overnight. In a tightly sealed container, lemon curd can be refrigerated for up to 1 week.

Golden Sandwich Cookie Crust

• Process the golden sandwich cookies, including the filling, in a food processor until they become fine crumbs. Add the melted butter and pulse until combined. The mixture should resemble thick, damp sand and hold together when pressed.
• Press the cookie crumb mixture into the bottom and up the sides of a 9-inch pie plate. Use a rubber spatula or the bottom of a measuring cup to smooth and compact the crust evenly.
• Freeze the crust for at least 30 minutes before adding the ice cream.

Assembling the Lemon Meringue Ice Cream Pie

• Remove the crust from the freezer and spread about 2 cups of softened vanilla ice cream into the crust. Smooth the layer with an offset spatula. Return the pie to the freezer for 15-20 minutes to set.
• Spoon the chilled lemon curd over the first ice cream layer. Spread it gently, then freeze the pie for at least 2 hours so the lemon curd becomes firm.
• Add about 2 more cups of vanilla ice cream over the lemon curd and smooth the top. Freeze for another 15-20 minutes.
• While the final ice cream layer sets, prepare the meringue topping. Add the meringue just before serving or return the finished pie to 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. Whisk constantly until the sugar has fully dissolved, about 5-6 minutes. To test, rub a small amount between your fingers; it should feel smooth, not grainy.
• Transfer the warm mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed. When soft peaks begin to form, add the cream of tartar, salt, and vanilla extract. Continue beating on high speed until stiff, glossy peaks form, about 10 minutes.
• Top the pie with the meringue. If desired, lightly toast the meringue with a small kitchen blowtorch. Do not use the oven broiler to toast the meringue.

Notes

• This meringue recipe creates a very tall domed topping. For a smaller topping, make half the meringue.
• Store-bought whipped topping can be used instead of meringue.
• Store-bought lemon curd can be used instead of homemade lemon curd.
• The homemade lemon curd makes about 12.7 ounces or 359 grams.
• Let the ice cream soften at room temperature for about 30 minutes before spreading.
• Leftover pie can be kept uncovered in the freezer for up to 5 days.

Nutrition

Calories: 597kcal |
Carbohydrates: 74g |
Protein: 8g |
Fat: 31g |
Saturated Fat: 16g |
Sodium: 313mg |
Sugar: 62g

Nutritional information is an estimate only and will vary based on the specific ingredients used.