Lemon Meringue Ice Cream Pie

Whisk eggs and egg yolks in medium bowl to blend. 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 curd is thick and thermometer inserted into center registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap directly onto surface of curd; chill 4 hours.

Preheat oven to 400°F. Mix pecans, sugar, and melted butter in medium bowl until evenly moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Bake until crust is lightly toasted, about 12 minutes. Cool crust on rack. Freeze crust 30 minutes.

Spoon 1½ cups ice cream into crust; spread to even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Spoon remaining 1½ cups ice cream over lemon curd; spread to even layer. Cover and freeze pie until firm, about 2 hours.

Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. Freeze pie 1 hour.

Using kitchen torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching closely to avoid burning, about 3 minutes. Cut pie into wedges; serve immediately.