This pie is the frozen version of the classic, and doubly refreshing on a hot summer day. Grab a fork and dig in!
INGREDIENTS | SERVES 12
2 cups Lemon Ice Cream, slightly softened.
1 baked Sweet Dough Tart Crust
1 cup Lemon Curd
2 cups Lemon Sherbet , slightly softened
3 cups Marshmallow Meringue
DIRECTIONS
1. Spread the Lemon Ice Cream into the prepared Sweet Dough Tart Crust pie shell. Allow to freeze for 30 minutes.
2. Top with the Lemon Curd, followed by the Lemon Sherbet. Allow to freeze for 30 minutes.
3. Add Marshmallow Meringue, piling high in the center. Quickly torch the meringue to brown, or place under your oven broiler.
4. Freeze until set. Remove from freezer 10 minutes before serving. Garnish with lemon wedges, if desired.
