This Lemon Meringue Ice Cream Pie is a cool, no-bake summer dessert with a crisp golden sandwich cookie crust, creamy vanilla ice cream, bright homemade lemon curd, and a tall, toasted meringue crown. It’s refreshing, easy to portion, and perfect for warm weather entertaining.
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
When the weather heats up, this no-bake Lemon Meringue Ice Cream Pie is a perfect way to skip the oven and still serve an impressive dessert. The recipe is divided into clear components so you can work methodically: the cookie crust, two layers of vanilla ice cream, a chilled homemade lemon curd, and a tall, glossy meringue that gets a quick torch to finish.
Golden Sandwich Cookie Crust. Made from crushed golden sandwich cookies and melted unsalted butter, this crust presses easily into a 9-inch pie plate and chills quickly.
Vanilla Ice Cream. Two layers of vanilla ice cream frame the lemon curd. Let the ice cream soften briefly so it spreads smoothly, then refreeze layers between steps for a clean finish.
Homemade Lemon Curd. Fresh-tasting lemon curd provides bright citrus flavor and a silky texture. It must be chilled until firm before adding the final ice cream layer.
Meringue Topping. A cooked Swiss meringue creates a tall, glossy finish that holds shape in the freezer. Lightly toasting the surface with a kitchen torch adds color and flavor. The meringue takes about 15–20 minutes to make and yields a dramatic dome.
How to Assemble the Lemon Meringue Ice Cream Pie
- Remove the chilled cookie crust from the freezer and press in a layer of softened vanilla ice cream. Smooth with an offset spatula and return to the freezer for 15–20 minutes to firm.
- Spread the chilled lemon curd over the first ice cream layer. Return the pie to the freezer and let the curd set for at least 2 hours so it becomes firm.
- Add the final layer of softened vanilla ice cream on top of the lemon curd. Smooth and freeze for another 15–20 minutes.
- While the top layer firms, prepare the meringue and pipe or spread it over the pie. Torch the surface briefly for a golden finish. Serve right away or store in the freezer until ready to enjoy.
If you’re making the pie in advance, allow the last ice cream layer to set, then cover lightly with foil and leave the meringue off until just before serving for best texture and appearance.
Helpful Ice Cream Pie-Making Tips
- The meringue recipe yields a tall dome. If you prefer a lower profile, halve the meringue quantities.
- Store-bought whipped topping or lemon curd can be used if you want to save time.
- Let ice cream sit at room temperature for about 30 minutes to make spreading easier.
- Leftover pie stores well in the freezer for up to 5 days; the meringue holds its shape when frozen.
Essential Pie-Making Tools
Useful tools include a 9-inch pie plate, food processor for the cookie crust, offset spatula for smoothing layers, silicone spatula, fine-mesh sieve for the lemon curd, stand mixer or hand mixer with a whisk attachment for the meringue, and a small kitchen blowtorch for finishing.
Recipe FAQs
Yes. You can prepare the pie 2–3 weeks ahead if kept covered and frozen. Add the meringue just before serving for the best appearance.
The homemade lemon curd yields about 12.7 oz (359 g).
Let the ice cream sit at room temperature for about 30 minutes to soften, then spread with an offset spatula.
A standard 9-inch pie plate is recommended; a deep-dish plate is not necessary.
Yes — store-bought lemon curd works fine if you prefer to skip making it at home.
Yes — whipped topping is an easy alternative, though a toasted meringue provides the classic finish.
More Lemon Dessert Recipes!
For other lemon-forward desserts, try lemon cheesecake, lemon bar macarons, lemon poppy seed muffins, or lemon shortbread cookies — all bright, citrusy options to enjoy year-round.
Lemon Cheesecake
Lemon Bar Macarons
Easy Lemon Poppy Seed Muffins
Lemon Shortbread Cookies
If you tried this Lemon Meringue Ice Cream Pie, please leave a star rating and share your notes 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 (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 per 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 butter until smooth. Add sugar, salt, lemon juice, and zest; mix until combined. Add the egg yolks and whole eggs and blend; the mixture may look curdled—this is normal.
- Transfer to a medium saucepan and cook over low heat, whisking constantly, until thickened, about 5–6 minutes.
- Remove from heat, strain through a fine-mesh sieve into a bowl, press plastic wrap directly onto the surface, and chill at least 1 hour or overnight.
Golden Sandwich Cookie Crust
- Process whole golden sandwich cookies into fine crumbs. Add melted butter and pulse until the mixture holds together like damp sand.
- Press into the bottom and sides of a 9-inch pie plate and smooth. Chill in the freezer for at least 30 minutes.
Assembling the Lemon Meringue Ice Cream Pie
- Remove the pie crust from the freezer and add about 2 cups of softened vanilla ice cream. Smooth, then freeze 15–20 minutes.
- Spread chilled lemon curd over the first ice cream layer and freeze at least 2 hours to set.
- Top with about 2 more cups of softened ice cream and freeze another 15–20 minutes.
- While the top layer firms, make the meringue. Add it to the pie and, if desired, lightly toast with a kitchen torch. Do not use the oven broiler to toast the meringue.
Meringue Topping
- Heat egg whites and sugar in a double boiler over simmering water, whisking until the sugar dissolves, about 5–6 minutes. Test by rubbing a bit between your fingers to ensure no granules remain.
- Transfer to a stand mixer and whip on high. When soft peaks form, add cream of tartar, salt, and vanilla, then continue to whip until stiff, glossy peaks form, about 10 minutes.
- Top the pie with the meringue and torch the surface lightly for color. Serve immediately or return to the freezer until ready.
Notes
- Halve the meringue recipe for a lower profile or substitute a store-bought whipped topping if preferred.
- Store-bought lemon curd can replace homemade curd for convenience.
- Let ice cream soften about 30 minutes for easy spreading.
- Leftovers can be stored in the freezer, uncovered, for up to 5 days; the meringue will remain stable when frozen.
Nutrition
Nutritional information is an estimate and will vary with specific ingredients used.