A delightful twist on the classic lemon meringue pie, this frozen dessert combines tangy lemon curd, creamy ice cream, and a nutty crust for a refreshing treat.
Whisk the eggs and egg yolks together in a medium bowl until combined.
Room temperature eggs whisk more easily and evenly.
Melt the butter in a medium metal bowl set over a pot of simmering water.
Ensure the water does not touch the bottom of the bowl to prevent overheating.
Whisk in the sugar, lemon juice, lemon peel, and salt into the melted butter.
Add the ingredients gradually to ensure a smooth mixture.
Gradually whisk in the egg mixture in a thin stream, whisking constantly.
Whisk continuously to prevent the eggs from curdling.
Cook the mixture, whisking constantly, until thickened and the thermometer reads 178°F to 180°F, about 8 minutes.
If the mixture thickens before reaching the temperature, it's ready.
Transfer the curd to a small bowl, cover with plastic wrap pressed to the surface, and chill for at least 4 hours.
Chilling allows the flavors to meld and the curd to set.
Preheat the oven to 400°F.
Ensure the oven is fully preheated for even baking.
Mix the pecans, sugar, and butter in a medium bowl until moistened.
Use your hands to evenly distribute the butter.
Press the mixture into a 9-inch pie dish and bake until lightly toasted, about 12 minutes.
Press the crust firmly to ensure it holds together after baking.
Cool the crust on a rack, then freeze for 30 minutes.
Freezing helps the crust set and prevents it from becoming soggy.
Spread half of the softened ice cream into the crust and freeze until firm, about 30 minutes.
Use a spatula to create an even layer.
Spread the lemon curd over the ice cream layer and freeze until firm, about 2 hours.
Ensure the curd is evenly spread for consistent flavor.
Spread the remaining ice cream over the curd layer and freeze until firm, about 2 hours.
Smooth the top layer for a neat finish.
Beat the egg whites with cream of tartar until frothy, then gradually add sugar and beat until stiff peaks form.
Ensure the bowl and beaters are clean and grease-free for the best results.
Spread the meringue over the pie, swirling decoratively.
Create peaks and swirls for a visually appealing finish.
Toast the meringue with a kitchen torch or in a 500°F oven until golden, about 3 minutes.
Watch closely to prevent burning.
Slice the tart into wedges and serve immediately.
Use a sharp knife for clean slices.
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