Lemon Meringue Ice Cream Pie

Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed for 1-2 minutes or until it’s smooth and creamy. Add in the granulated sugar, salt, lemon juice, and lemon zest, mixing until well blended. Add in the 2 eggs yolks and 2 whole eggs and mix until fully combined. The mixture will look kind of curdled or like scrambled eggs. This is okay.

Transfer the mixture to a medium-size saucepan and, whisking constantly, cook over low heat until thickened (about 5-6 minutes).

Remove from heat and, using a spatula, press the lemon curd through a fine mesh sieve into a mixing bowl.

Add a layer of plastic wrap directly over top of the lemon curd (to avoid it getting a film over the top) and chill in the refrigerator for a minimum of 1 hour, or overnight. Kept in a tightly sealed container, lemon curd will last up to a week in the refrigerator.

Using a food processor, process the golden sandwich cookies (the entire cookie) into fine crumbs. Add in the melted butter and pulse until the cookie crust mixture forms (you can also use a spatula to stir it together). It should be the consistency of thick, mushy sand that can easily be shaped into the 9-inch pie plate.

Press the cookie crust mixture into the bottom and sides of a 9-inch pie plate. Smooth and even out the cookie crust using a rubber spatula or the bottom of a measuring cup.

Chill the pie crust in the freezer for a minimum of 30 minutes.

Remove the pie crust from the freezer and add in about 2 cups of LACTAID® Lactose-Free Vanilla Ice Cream. Smooth and level out this layer with an offset spatula. Note: it’s best to let your ice cream sit out for about 30 minutes so it is easier to spread into the pie crust. Place back into the freezer for 15-20 minutes to set.

Spoon the chilled lemon curd filling over top of the first layer of ice cream, then place back into the freezer to set (minimum of 2 hours). The lemon curd takes longer to set.

Spoon about 2 more cups of LACTAID® Lactose-Free Vanilla Ice Creamonto the top of the lemon curd. Place back into the freezer to set for about 15-20 minutes.

While the last layer of ice cream sets, make your meringue topping (instructions below). Serve immediately or place back into the freezer until ready to enjoy!

Using a bain-marie or double boiler, heat the egg whites and granulated sugar over 1-1.5 inches of simmering water, continually whisking until the sugar has fully dissolved (about 5-6 minutes). You can do a quick test by rubbing a little of the mixture between your pointer finger and thumb to make sure all sugar granules have dissolved.

Transfer the hot mixture to a mixing bowl of a stand mixer fitted with the whisk attachment and set the speed to high. When the mixture begins to reach the soft peaks stage, add in the cream of tartar, salt, and vanilla extract. Continue to mix on high speed until stiff, high glossy peaks form (about 10 minutes).

Top the pie with the meringue and, if desired, lightly toast the top using a small kitchen blowtorch. Do not use your oven’s broiler to toast the meringue.