Lemon Meringue Curd Ice Cream

This is an easy dessert, combining lemon and meringue into soft frozen slices. Choose a good quality ice cream for this recipe and if you prefer, use ready made meringue shells and lemon curd.

Lemon Meringe Ice CreamIngredients

  • 2 medium egg whites
  • 100g soft light brown sugar
  • 1 litre good dairy vanilla ice cream
  • 4 tbsp lemon curd


  1. If you are making the meringue, pre-heat the oven and line a baking tray with paper or use 100g (4 Cups), of broken, ready made shells, and skip to the fourth step.
  2. Whisk the egg whites until very stiff. Then gradually add the sugar and continue whisking until glossy and smooth.
  3. Spread the meringue thinly over the baking paper and cook for about 40 minutes until dry. Leave to cool and then break into large chunks.
  4. Line a 2lb loaf tin (pan) with a double layer of cling film.
  5. Put the ice cream into a bowl and break it up slightly with a fork. Add the lemon curd, and the broken meringue pieces, folding gently until marbled through.
  6. Press lightly into the prepared tin, level and cover with cling film over the top.
  7. Freeze until firm or overnight.
  8. To serve invert onto a serving plate, peel away the film and cut into slices.



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