Friday, February 14, 2014

Lemon Ribbon Layered Meringue Pie

Ingredients for crust:
½ cup pecans, chopped
2 tb. Sugar
2 tb butter, soft
Ingredients for lemon curd:
6 tb. Butter
1 t lemon zest
1/3 cup lemon juice
1/8 t salt
1 cup sugar
2 eggs
2 egg yolks
1 qt vanilla ice cream
Meringue
3 egg whites
1/3 cup sugar

Nut Crust: Mix ingredients together and press firmly into 9-inch pie pan. Bake in a 400° oven for 10 minutes or until crust is browned.
Lemon Curd: Melt butter in a double boiler. Add Lemon zest, lemon juice, salt and sugar. Slightly beat eggs and yolks. Combine with lemon zest mixture. Cook over boiling water, beating constantly with a whisk until thick and smooth. Cook Meringue. Whip egg whites and sugar until peaks form.
Assembly. Layer two cups of vanilla ice cream in the crust, then add ½ of the curd and repeat. Top with meringue and brown.

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