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Lemon Ribbon Layered Meringue Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients:
nut crust- 1/2
c
pecans,
chopped
2
tb
sugar 2
tb
butter,
soft
lemon curd- 6
tb
butter 1
t
lemon zest 1/3
c
lemon juice 1/8
t
salt 1
c
sugar 2
egg 2
egg yolks 1
qt
vanilla ice cream
meringue- 3
egg whites 1/3
c
sugar
Directions:
NUT CRUST: 1. Mix ingredients together and press firmly into 9-inch
pie pan. 2. Bake in a 400-degree oven for 10 minutes or until crust
is browned.
LEMON CURD: 1. Melt BUTTER in a double boiler. Add LEMON ZEST,
LEMON JUICE, SALT and SUGAR. 2. Slightly beat eggs with yolks. Combine
with LEMON ZEST mixture. 3. Cook over boiling water, beating
constantly with a whisk until thick and smooth. 4. Cool.
MERINGUE: 1. Whip EGG WHITES and SUGAR until peaks form.
ASSEMBLY: 1. Layer two cups of vanilla ice cream in the crust, then
add 1/2 of the curd and repeat. 2. Top with meringue and brown.
From "Jamie's" Gary Seraf, Pensacola, Fl
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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