This dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue. ingredients Lemon curd 2 large eggs 2 large egg yolks 6 tablespoons (3/4 stick) unsalted butter 1 cup sugar 6 tablespoons fresh lemon juice 2 teaspoons finely grated lemon peel Pinch of salt Crust 1 1/2 cups finely chopped pecans 1/4 cup sugar 1/4 cup (1/2 stick) butter, melted 3 cups vanilla ice cream, slightly softened, divided Meringue 4 large egg whites, room temperature Pinch of cream of tartar 6 tablespoons sugar preparation For lemon curd: Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to sma
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