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.