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Lemon Meringue Ice Cream Pie in Toasted Pecan Crust
- 2 large eggs
- 2 large egg yolks
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup sugar
- 6 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon peel
- Pinch of salt
- 1 1/2 cups finely chopped pecans
- 1/4 cup sugar
- 1/4 cup (1/2 stick) butter, melted
- 3 cups vanilla ice cream, slightly softened, divided
- 4 large egg whites, room temperature
- Pinch of cream of tartar
- 6 tablespoons sugar
Directions:View on Bon Appetit
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