Lemon meringue ice cream – a delicious recipe with meringue, heavy whipping cream, lemon Rind and juice, lemon curd. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 900ml (1 1/2 pint) pudding basin with cling film (this quantity can also be made in a 450g (1lb) loaf tin).
2
Lightly break up the meringue into chunky pieces.
3
Whisk the cream lightly until it leaves a trail in the bowl, add the lemon juice and rind and lemon curd to the cream.
4
Then gently fold in the meringue.
5
Spoon the lemon meringue mixture into the pudding basin, cover with cling film then freeze for at least six hours.
6
If the ice cream has been in the freezer overnight or longer it has to be brought to room temperature for about 10 to 15 minutes before turning out on to a plate.
7
Dip a sharp knife in boiling water before slicing.
8
Decorate with a holly sprig, dust with icing sugar and serve with raspberry coulis.
54
kcal
Calories
5
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 ounces meringue broken, 1/2 pint heavy whipping cream, 1 each lemon Rind and juice, 1/2 x lemon curd Half a jar of home-made or luxury.
Yes, Lemon meringue ice cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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