August 09, 2016
Desserts, Freezer, Dairy,
Eggs, Fruit, Lemon, Southern, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, July 4th, Summer, Oven Bake, Vegetarian, Make it from scratch, Ice Cream, Pies more
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"My Grandmother and Great-Aunt had a huge competition on their meringue pies. Such memories! Prep time includes cooling and freezing time."
Melt butter in a saucepan over low heat. Add the next 4 ingredients; cook over medium heat, stirring until the sugar dissolves.
Combine the eggs and egg yolks; beat at high speed of an electric mixer until thick and lemon colored. Gradually stir about 1/4 of the hot mixture into eggs; add to the remaining hot mixture, stirring constantly.
Cook over medium heat, stirring constantly for 6 to 8 minutes or until thickened. Let cool completely.
Spread half of the ice cream in the bottom of the prepared pie crust, and freeze until firm. Spread half of the lemon mixture over the ice cream; freeze until firm. Repeat layers and freezing procedure.
Beat 3 egg whites (at room temperature) at high speed just until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stif peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over the frozen pie, sealing to edge of the pastry. Bake at 475° for 3 to 4 minutes or until golden brown. Serve immediately.
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