- 2 pasteurized egg whites, (fresh, not boxed)
- 1/8 tsp. cream of tartar
- 7 Tbsp. sugar
- 1/8 tsp. vanilla extract
- 1 box refrigerated pie crusts
- 2 scoops Breyers® Natural Vanilla Ice Cream
- 1 Tbsp. lemon curd
Preheat: Preheat the oven to 475°F.
Whisk: Whisk the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Slowly add the sugar and increase the speed whisking until the meringue is glossy and forms stiff peaks. Whisk in the vanilla until just combined.
Bake: Set one piece of pie dough out on a clean surface and set your desired ice cream serving bowl (ideally 4”-5” wide) rim-side down on the center of the dough circle, pressing down to perforate the dough. Use a slightly smaller bowl or glass to make a circle inside the first one. Remove the outer and inner excess dough and set aside for another use. Place the “O” shaped ring on a parchment lined sheet tray and bake until golden brown, about 8-10 minutes.
Assemble: Place one scoop Breyers® Natural Vanilla Ice Cream in the original serving bowl, place the dough ring over the scoop so that it sits on the rim of the bowl, place another scoop of ice cream on top of the first, indent the top of the top scoop with a tablespoon, then fill the indent with the lemon curd. Pipe the meringue on top of the lemon curd and toast it using a culinary torch or a long handled lighter.