Frosty Lemon Meringue Ice Cream Pie

Heat oven to 400^.
Crust:
Combine cracker crumbs, pecans and sugar.
stir in butter and press into the bottom and sides of an ungreased 9-inch pie plate. Bake for 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze at least 15 minutes.

Filling:
Spread 2 cups of the ice cream into the crust. Freeze 30 minutes.
In a small bowl, combine lemon curd,and lemon juice;
spread over ice cream layer. Freeze about 1 hour. Spread remaining soft ice cream over lemon layer. Freeze until set , about 1 to 2 hours.

Meringue:
In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. (correct).
With a hand mixer, beat on low speed for 1 minute.
Continue beating mixture over very low heat until mixture reaches 160^ (unusual,I know) about 8 minutes.
Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved.
IMMEDIATELY spread meringue over ice cream, sealing to edges of pie crust.
Using a kitchen torch ( or fire starter),or broil 8-inches from the heat for 3 to 5 minutes or until meringue is lightly browned. Freeze for at least 1 hour before serving. Set out for 8 minutes before cutting.
Keep any left over pie covered in freezer.