This pie was on the cover of Bon Appetit this month. Vanilla ice cream and lemon curd are layered on a pecan crust and topped with toasted meringue. I made the crust out of walnuts and pecans. I also chose to make a swiss meringue to go on top. I used a blowtorch to brown the meringue. I made the pie a day in advance and the browned meringue held up well in the freezer. I highly recommend this recipe!