Lemon Meringue Ice Cream Pie

Procedure for the Lemon Curd

1. In a large bowl over a double boiler, combine the eggs, egg yolks, sugar and lemon juice.
2. Whisking occasionally, cook to 170° Fahrenheit until thick.
3. Remove from heat, and blend in butter with a hand blender. Put in a large, shallow dish to cool in the refrigerator until cold. (Chef’s note: Can be made a day ahead.)
4. Using a 9-inch deep-dish fully baked pie crust of your choice, press 12 oz. of vanilla ice cream into the bottom of the crust until the ice cream is flattened over the whole crust.
5. Add 1/2 of the lemon curd to cover the ice cream.
6. Tap the pit on the table to settle the lemon curd into the dips and holes of the pressed ice cream.
7. Press in another 12 oz. of vanilla ice cream, flattening it a little in your hands.
8. Add the other half of the lemon curd and tap again.
9. Freeze until the lemon curd is firm.

Procedure for the Meringue

1. Put all ingredients for the meringue in a standing mixer with whip attachment.
2. Whisk on low speed for 2-3 minutes, then turn up to high speed and whisk until the meringue is stiff.
3. Spread onto frozen pie and return to freezer.
4. When cutting the pie, use a large sharp knife, and run it under hot water for each slice.