Lemon Meringue Ice Cream Recipes

LEMON MERINGUE ICE CREAM

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.

LEMON MERINGUE ICE CREAM PIE

Steps:

• For the pretzel crust: Preheat the oven to 350 degrees F. Combine the pretzels, brown sugar and melted butter in a food processor; pulse until finely ground. Press the crust evenly into 5-inch pie molds. Bake for 4 minutes. Let cool completely.
• For the lemon ice cream: Combine all the ingredients in a large metal bowl. Place over a double boiler and whisk until thick enough to coat the back of a spoon. Let cool completely, then transfer the custard to an ice cream machine; spin for 20 minutes, until thick. Transfer to the freezer; freeze for 2 hours. Evenly fill each of the pie molds with the ice cream; freeze until ready to top with meringue.
• For the simple meringue: Combine the egg whites and sugar in a bowl; whisk to stiff peaks.
• Top the pies with the meringue. Toast the meringue with a kitchen torch, and serve.

LEMON ICE CREAM MERINGUE PIE

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.

LEMON MERINGUE ICE CREAM CAKE

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.

LEMON MERINGUE ICE CREAM PIE

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.

EASY LEMON MERINGUE ICE CREAM

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 MERINGUE ICE CREAM

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.