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Add a photoServings: 8
Ingredients
- nut crust-
- 1/2 c. pecans minced
- 2 Tbsp. sugar
- 2 Tbsp. butter soft lemon curd-
- 6 Tbsp. butter
- 1 tsp lemon zest
- 1/3 c. lemon juice
- 1/8 tsp salt
- 1 c. sugar
- 2 x egg
- 2 x egg yolks
- 1 quart vanilla ice cream meringue-
- 3 x egg whites
- 1/3 c. sugar
Directions
- NUT CRUST: 1. Mix ingredients together and press firmly into 9-inch pie pan.
- 2. Bake in a 400-degree oven for 10 min or possibly till crust is browned.
- LEMON CURD: 1. Heat BUTTER in a double boiler. Add in LEMON ZEST, LEMON JUICE, SALT and SUGAR. 2. Slightly beat Large eggs with yolks. Combine with LEMON ZEST mix.
- 3. Cook over boiling water, beating constantly with a whisk till thick and smooth.
- 4. Cold.
- MERINGUE:
- 1. Whip EGG WHITES and SUGAR till peaks form.
- ASSEMBLY: 1. Layer two c. of vanilla ice cream in the crust, then add in 1/2 of the curd and repeat.
- 2. Top with meringue and brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 8 servings | |
| Calories 286 | |
| Calories from Fat 133 | 47% |
| Total Fat 15.21g | 19% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 134mg | 6% |
| Potassium 47mg | 1% |
| Total Carbs 37.99g | 10% |
| Dietary Fiber 0.4g | 1% |
| Sugars 36.94g | 25% |
| Protein 1.88g | 3% |
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