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If you’re going to enjoy the convenience of a ready-made crust, then the rest of the dessert ought to be super easy too. Watch 4 amazing things, where Victoria shows us how she makes this showstopper lemon ice cream pie.
2 gluten free pie crusts
16 ounces Kineret Non-dairy Whipped Topping
3/4 cup Heaven & Earth Lemon Juice
3 eggs, separated
1 and 1/2 cups sugar, divided
In the bowl of an electric mixer, beat whipped topping until stiff. Mix in lemon juice, egg yolks, and 1 cup sugar.
Pour lemon ice cream mixture into pie crusts and freeze until firm.
Prepare the meringue topping once the ice cream is firm. In a saucepan, combine remaining 1/2 cup sugar with 1/4 cup water. Bring to a boil and boil for four minutes.
Meanwhile, in the bowl of an electric mixer, beat egg whites until foamy. Very, very slowly, pour in boiling sugar. Beat mixture at high speed for 7 minutes. Meringue will become stiff and shiny.
Top ice cream pie with meringue and freeze again or serve. You can also torch the outside of the meringue if desired (but who has a Pesach torch?!?).
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