Lemon Meringue Ice Cream Recipes

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LEMON MERINGUE ICE CREAM

This zesty ice cream is the perfect summer treat

Provided by Merrilees Parker

Categories     Dessert, Dinner, Lunch, Treat

Time 3h50m

Number Of Ingredients 6



Lemon meringue ice cream image

Steps:

  • In a large bowl, mix the custard and the single cream.
  • Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
  • Pour into an ice cream machine and churn according to the manufacturer's instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.

Nutrition Facts : Calories 351 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Protein 7 grams protein, Sodium 0.19 milligram of sodium

500g carton fresh custard
142ml carton single cream
142ml carton double cream
zest and juice of 3 juicy lemons , unwaxed if possible
6 good quality meringues , crushed (we used Sainsbury's Meringue Nests)
8 good quality ice cream cones

LEMON MERINGUE ICE CREAM PIE

This pretty pie has it all-a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.-Dana Hinck, Pensacola, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12



Lemon Meringue Ice Cream Pie image

Steps:

  • Preheat oven to 400°. Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze 30 minutes., Spread 2 cups ice cream into the crust. Freeze 30 minutes. In a small bowl, combine lemon curd and lemon juice. Spread over ice cream and freeze until firm, about 1 hour. Top with remaining ice cream. Freeze 2 hours or until set., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until mixture reaches 160°, 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. Heat with a kitchen torch or broil 8 in. from the heat 3-5 minutes or until meringue is lightly browned. Freeze at least 1 hour before serving.

Nutrition Facts : Calories 499 calories, Fat 24g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 211mg sodium, Carbohydrate 66g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.

1 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup sugar
1/4 cup butter, melted
FILLING:
1 quart vanilla ice cream, softened, divided
1 jar (10 ounces) lemon curd
2 tablespoons lemon juice
MERINGUE:
4 egg whites
6 tablespoons sugar
1/4 teaspoon cream of tartar

LEMON ICE CREAM MERINGUE PIE

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 10 servings

Number Of Ingredients 9



Lemon Ice Cream Meringue Pie image

Steps:

  • Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, 3 tablespoons sugar and a pinch of salt. Add the butter and lemon zest and work into the flour mixture until crumbly using your fingers or a pastry cutter. Separate the whole egg, adding the white to the other two for the meringue topping. Add the yolk to the dough and mix in until a soft dough forms. Press into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 25 minutes. Cool. Lightly score the pie shell with a sharp knife (cutting about halfway through the crust) into 10 slices to make cutting the frozen pie easier.
  • Place the lemon ice cream in a large bowl and mix with a stiff spatula or wooden spoon until smooth, about 2 minutes. Mix in the food coloring if using. Spoon into the pie shell, smooth the top and place in the freezer until firm, 2 hours or overnight.
  • Preheat the oven to 500 degrees F. Place all 3 egg whites, the remaining 1/3 cup sugar and a pinch of salt in a large heatproof bowl and put it over a pot with 1-inch of simmering water. Whisk until the sugar is dissolved, the eggs are warm and the mixture is fluffy. Whip with an electric mixer on medium-high speed until cooled, thick, glossy and stiff peaks form, about 2 minutes. Beat in the vanilla extract until just combined. Spread over the frozen pie and place in the oven until the meringue just browns, 1 to 2 minutes. Slice and serve.

1 1/2 cups all-purpose flour
1/3 cup plus 3 tablespoons sugar
Kosher salt
1 stick unsalted butter, cut into small pieces
1/2 teaspoon finely grated lemon zest
1 whole egg plus 2 egg whites
Two 14-ounce containers lemon ice cream, softened
8 to 10 drops yellow food coloring, optional
1/2 teaspoon pure vanilla extract

EASY LEMON MERINGUE ICE CREAM

This recipe can be made a month in advance.The crushed meringue inside the ice cream adds that extra something. I use the sort of ice cream machine that you freeze 24 hours ahead.

Provided by Wild Thyme Flour

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5



Easy Lemon Meringue Ice Cream image

Steps:

  • In a bowl mix the custard with the single cream.
  • whip the double cream until it forms soft peaks, then stir in the lemon juice and zest.
  • Fold this into the custard mixture.
  • Pour into the icecream machine with the motor running and churn according to the manufacturer.
  • When ready fold in the meringues gently and spoon into a container and freeze.
  • Remove from the freezer about 30 minutes before serving and scopp into nice decorative glasses or ice cream cones.

500 ml fresh custard (carton ready made)
150 ml single cream
150 ml double cream
3 lemons, zest and juice of
6 meringues, crushed

TANGY LEMON PUDDING WITH LEMON MERINGUE ICE CREAM

Alison Coulling puts a stylish twist on a classic, winning over the judges in the search for Britain's Best Pud

Provided by Good Food team

Categories     Dessert

Time 1h20m

Number Of Ingredients 11



Tangy lemon pudding with lemon meringue ice cream image

Steps:

  • For the lemon sauce, beat together the eggs and yolk with the zest and juice. Add the sugar and butter, then place the bowl over a pan of gently simmering water. Stir until the sauce is glossy and has thickened to coat the back of the spoon. Remove and leave to cool.
  • For the ice cream, churn the crème fraîche in an ice-cream machine until it is thick. Remove from the machine, then marble in 200ml of the cooled lemon sauce and fold through the meringue pieces. Transfer to the freezer for 3-4 hrs until frozen.
  • Heat oven to 200C/180C fan/gas 6. Butter 4 individual pudding moulds and line the bases with greaseproof paper. Beat the butter and sugar until pale and fluffy. Gently fold in the eggs and flour alternately, a little at a time, until combined, then add the zest and juice. Spoon into the moulds so that they are three-quarters full and bake for 20 mins until golden, risen and firm to the touch. Leave to cool slightly, then turn out. To serve, gently reheat the sauce, pour over the puddings and accompany with the ice cream.

Nutrition Facts : Calories 1528 calories, Fat 98 grams fat, SaturatedFat 59 grams saturated fat, Carbohydrate 154 grams carbohydrates, Sugar 135 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.17 milligram of sodium

2 eggs , plus one egg yolk
zest and juice 3 lemons
375g caster sugar
85g butter
500g tub crème fraîche
2 meringues , crushed
100g butter , softened, plus extra for greasing
3 eggs , beaten
100g caster sugar
100g self-raising flour
zest 1 lemon , plus 1 tbsp juice

LEMON MERINGUE ICE CREAM CAKE

This looks and tastes so good people will never believe it only takes 20 minutes to put together

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 4h30m

Number Of Ingredients 5



Lemon meringue ice cream cake image

Steps:

  • Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.
  • Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don't stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.
  • When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.

Nutrition Facts : Calories 464 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.51 milligram of sodium

bought slab of madeira cake
8 meringue nests
500ml tub crème fraîche
jar of good quality lemon curd
red summer berries to decorate

LEMON MERINGUE ICE CREAM PIE

Amazing pie, from the cover of Bon Apetite Magazine, April 2007. From their R.S.V.P. column. This recipe comes from Jamie's Restaurant in Pensacola, FL. I served it at Memorial Day family get-together, and everyone said it was amazing. I agree. A bit time consuming to put together, but SO worth it! Time to make is an estimate (I didn't really keep track.) Freezing times are included in the "passive cooking time".

Provided by MathMom.calif

Categories     Pie

Time 3h55m

Yield 8 serving(s)

Number Of Ingredients 14



Lemon Meringue Ice Cream Pie image

Steps:

  • For the lemon curd: Whisk eggs and egg yolks together in a medium bowl and set aside.
  • Melt butter in a medium metal bowl set over a large pot of simmering water.
  • Whisk in sugar, lemon juice, lemon peel and salt. Gradually whisk in eggs yolk mixture. (Thin stream and whisk constantly, be careful not to cook the eggs. May want the egg yolks at room temperature before beginning this step.).
  • Continue cooking and whisking until thick and thermometer reads 178-180 degrees F, about 8 minutes. (I was unable to get my mixture above 162, even after turning water up to boiling and cooking for 14 minutes, but it seemed thick, so I stopped for fear of over cooking, and it turned out fine.).
  • Transfer curd to a small bowl and cover with plastic wrap pressed down to the surface. Chill for a minimum of 4 hours.
  • NOTE: Curd can be made up to 2 days ahead.
  • For the crust: Preheat the oven to 400 degrees.
  • Mix together pecans, sugar and butter in a medium bowl until moistened. Press into a 9-inch glass pie dish--mixture will be crumbly. (I used a 10-inch glass pie dish.).
  • Bake crust until lightly toasted, about 12 minutes. Crust will slip down the sides of the dish. Use the back of a spoon to press crust back into place.
  • Cool crust on a rack. Freeze crust for 30 minutes.
  • Dollop 1 1/2 cups of the softened ice cream into the bottom of the crust and spread into an even layer. Spread the lemon curd over the ice cream and freeze until firm, about 2 hours. (Note: I froze after putting in the first ice cream layer, too, for about 30 minutes.).
  • Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours.
  • For the meringue: Using an electric mixer, beat egg whites in a medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, swirling decoratively.
  • NOTE: All steps above can be done up to one day ahead of time. Freeze pie until ready to brown the meringue.
  • To finish the pie, using a kitchen butane torch, toast the meringue until golden in spots or place pie in a preheated 500 degree F oven until meringue is golden in spots, watching to prevent burning (about 3 minutes). (I used the oven method.).
  • Cut pie into wedges and serve immediately.

Nutrition Facts : Calories 571.3, Fat 36.9, SaturatedFat 14.5, Cholesterol 152.5, Sodium 158.5, Carbohydrate 56.4, Fiber 2.4, Sugar 52.4, Protein 7.8

3 cups vanilla ice cream, divided (I recommend a premium quality, all-natural ice cream)
2 large eggs
2 large egg yolks
6 tablespoons unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel (I used lemon zest)
1 pinch salt
1 1/2 cups finely chopped pecans (I did this in my food processor)
1/4 cup sugar
1/4 cup butter, melted
4 large egg whites, room temperature
1 pinch cream of tartar
6 tablespoons sugar

LEMON MERINGUE ICE CREAM

Categories     Milk/Cream     Ice Cream Machine     Mixer     Egg     Dessert     Bake     Freeze/Chill     Kid-Friendly     Frozen Dessert     Lemon     Summer     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 1/2 quarts

Number Of Ingredients 11



Lemon Meringue Ice Cream image

Steps:

  • Make meringue:
  • Preheat oven to 250° F. and line a baking sheet with parchment paper.
  • In a bowl with an electric mixer beat whites with salt until they hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spread meringue 1/2 inch thick on parchment-lined baking sheet and bake in middle of oven 1 hour, or until firm to the touch. Turn off oven and let meringue stand 1 hour. Transfer meringue on parchment to a rack and cool. Peel off parchment and, working over a bowl, break meringue into 1/2- to 1-inch pieces. Meringue may be made 3 days ahead and kept in an airtight container in a cool, dry place.
  • In a heavy saucepan bring cream, milk, sugar, zest, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and stir in lemon juice. Cool custard. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
  • Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in meringue. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

For meringue
2 large egg whites
1/8 teaspoon salt
1/3 cup sugar
1 1/2 cups heavy cream
1 cup milk
3/4 cup sugar
4 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
6 large egg yolks
2/3 cup fresh lemon juice

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