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
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.
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
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.
LEMON ICE CREAM MERINGUE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 servings
Number Of Ingredients 9
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.
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
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
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
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.
LEMON MERINGUE ICE CREAM
This is super easy and super scrummy!! It is very elegant to serve as desert at a dinner party, as well as kids foraging in the freezer for a tasty ice cream!!
Provided by Debra in Dubai Smyt
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir condensed milk, lemon peel and juice until mixed.
- Beat cream until still and fold ind condensed milk mixture.
- Line a 118cm spring clamp pan with cling film.
- Spoon 1/3 mixture into pan and smooth out.
- Sprinkle half the meringue pieces over.
- Repeat layers ending with condensed milk layer.
- Place in freezer until frozen.
- Loosen pan and pull off cling film.
- Sprinkle with Lemon Zest and serve.
- Serve with fresh fruit or cream.
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
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
More about "easy lemon meringue ice cream recipes"
LEMON MERINGUE ICE CREAM - BAKED
From baked-theblog.com
4.7/5 (3)Total Time 2 hrs 20 minsCategory Dessert, Ice Cream And Frozen TreatsCalories 376 per serving
- Add the sugar and egg yolks to a large, heat-safe mixing bowl. Use electric beaters to whip until fluffy and lightened in colour, 2-3 minutes. Set aside.
- Pour the milk and cream into a saucepan. Heat over medium, stirring frequently, until almost boiling (once it starts to bubble, turn off the heat).
- Slowly pour ¼ cup of the hot milk into the sugar mixture, stirring as you pour. This tempers the eggs, preventing curdling.
EASY LEMON MERINGUE PIE RECIPE - THE RECIPE REBEL
From thereciperebel.com
LEMON MERINGUE ICE CREAM | RECIPES | DELIA ONLINE
From deliaonline.com
LEMON MERINGUE ICE CREAM | RECIPE BY LEIGH ANNE …
From yourhomebasedmom.com
LEMON MERINGUE ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
- Process first 6 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.
- Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
- Whisk together lemon curd, sour cream, lemon zest, and lemon juice. Swirl lemon mixture and crushed meringue cookies into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.
ICE CREAM CAKE RECIPE
From southernliving.com
CHOCOLATE MERINGUE DESSERT RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LEMON MERINGUE CHEESECAKE - THE COOKIE ROOKIE®
From thecookierookie.com
LEMON MERINGUE ICE CREAM RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
LEMON MERINGUE ICE CREAM WITH LEMON BALM RECIPE - BBC FOOD
From bbc.co.uk
20+ BEST EASTER DESSERT RECIPES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
QUINCE MERINGUE PIE RECIPE - DELISHABLY
From delishably.com
LEMON DESSERTS - BBC FOOD
From bbc.co.uk
19 LEMON RECIPES TO BRIGHTEN UP YOUR PASSOVER MENU
From kosher.com
LEMON MERINGUE ICE CREAM RECIPE - BAKING MAD
From bakingmad.com
LEMON MERINGUE ICE CREAM RECIPE - FOOD.COM
From food.com
LEMON MERINGUE ICE CREAM! - JANE'S PATISSERIE
From janespatisserie.com
50 BEST SPRING CUPCAKES & CAKES - RECIPES FOR SPRING DESSERTS
From delish.com
LEMON MERINGUE ICE-CREAM PIE RECIPE - SOUTHERN LIVING
From southernliving.com
CUTE MERINGUE NESTS FOR SPRING - WELLNESSMAMA.COM
From wellnessmama.com
QUICK AND EASY EVERYDAY RECIPES
From celebratingeverydaylife.com
BAKE YOUR WAY TO BERRY BLISS: 27 INCREDIBLE BLUEBERRY RECIPES
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #5-ingredients-or-less #desserts #easy #european #no-cook #dinner-party #kid-friendly #summer #vegetarian #frozen-desserts #dietary #seasonal #technique
You'll also love