Lemon Meringue Ice cream pie in pecan crust

Step 1: To make the lemon curd: in a bowl whisk together the eggs and egg yolks together.

Step 2: Melt butter in a medium metal bowl set over a saucepan of simmering water or use a double boiler.

Step 3: Whisk in the sugar, lemon juice, lemon peel and salt in the egg mixture -- whisking until thick and thermometer inserted into the curb register 178 -180 degrees F (5-10 minutes). Transfer to small bowl and press plastic wrap onto of the curd and chill for 4 hours (***this can be made 2 days ahead and kept chilled)

Step 4: To make the crust: preheat oven to 400 degrees F.

Step 5: In a bowl combine pecans, sugar and butter and then press into a 9 inch pie dish, pressing on the bottom and up the sides of the dish. Bae for 10-15 minutes or until crush is lightly toasted. As the crush will slip down the sides of the dish, use a wooden spoon to press crust back in place. Cool on rack and then freeze for 30 minutes.

Step 6: Spoon 1 1/2 cups of the ice cream over the crust, spreading into an even layer. Spread lemon curd over the ice-cream. Freeze until firm (2 hours)

Step 7: Spoon 1 1/2 cups ice-cream over the lemon curd, spreading into an even layer. Cover and freeze for 2 hours or until firm.

Step 8: To make the meringue: Using an electric mixer, place egg whites in a medium bowl of the mixer and beat until frothy. Beat in the cream of tartar and then with the mixer still running gradually beat in the sugar. Continue beating until stiff peaks form. Spoon meringue over the pie, spreading to seal in the edges and swirling decoratively. ***can be made one day ahead and freeze the pie.

Step 9: Using a butane torch toast the meringue until golden in spots or else place pie in preheated 500 degree oven until meringue is golden in spots (3-5 minutes).

Step 10: Cut pie in wedges and serve.