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    You are in: Home / Recipes / Lemon Meringue Ice Cream Recipe
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    Lemon Meringue Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 35 mins

    10 hrs

    35 mins

    Buster's friend's Note:

    I found this one a while back & plan to use it this summer - we love bright, tart lemon meringue pie so this sounded like a natural. Sadly I did not save source to attribute. My notes indicate using store bought meringues is the way to go - with our summer's heat & humidity store bought are the only way to go! This recipe makes too much custard for a single batch - works for us as it means 2 days of ice cream from just one cooking time! Prep time is including an overnight freezel - probably could be several hours less.

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    Units: US | Metric

    For the lemon syrup

    For the ice cream

    • 15 fluid ounces whipping cream
    • 4 egg yolks, large
    • 1 teaspoon cornstarch, heaping
    • 6 ounces caster sugar
    • 7 fluid ounces Greek yogurt
    • 4 meringues, broken into coarse chunks


    1. 1
      Lemon syrup:.
    2. 2
      Mix the cornstarch with 2 tablespoons of the lemon juice.
    3. 3
      Dissolve the sugar with the remaining lemon juice in a nonreactive saucepan over a low heat (approx. 5-6 minutes).
    4. 4
      Add the lemon zest, bring up to simmering point and cook for 5 minutes.
    5. 5
      Stir the lemon juice/cornstarch mix nto a slurry & add to sugar, lemon juice & zest in pan.
    6. 6
      Cook an additional 2 minutes, stirring constantly, until thickened.
    7. 7
      Remove from heat & set aside to cool then refrigerate.
    8. 8
      Custard for the ice cream:.
    9. 9
      Heat cream in saucepan to just simmering.
    10. 10
      While cream is gently heating, whisk the egg yolks, cornstarch and sugar together.
    11. 11
      When the cream reaches simmering point, pour it over the other ingredients and whisk well.
    12. 12
      Pour the whisked mixture back into the saucepan and bring back to a bare simmer, whisking constantly until thickened.
    13. 13
      Pour the thickened custard into a bowl, cover with clingfilm placed directly on the surface of the custard and chill it.
    14. 14
      Combine chilled custard with the yoghurt, then freeze this mix for about 2 hours - until it just begins to freeze.
    15. 15
      Whisk in chilled lemon syrup.
    16. 16
      Pour into ice cream maker (remember you may need only 1/2 the custard in your machine so stash the other half covered in the fridge for the next batch) & follow manufacturer's directions to freeze. Fold in meringue pieces and freeze n freezer at lest 2 hours. Let sit 5 to 15 minutes to soften slightly before scooping to serve.

    Ratings & Reviews:


    Nutritional Facts for Lemon Meringue Ice Cream

    Serving Size: 1 (1042 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1515.0
    Calories from Fat 817
    Total Fat 90.8 g
    Saturated Fat 54.4 g
    Cholesterol 683.8 mg
    Sodium 101.0 mg
    Total Carbohydrate 176.1 g
    Dietary Fiber 0.4 g
    Sugars 158.7 g
    Protein 9.8 g

    The following items or measurements are not included:

    lemons, zest of

    Greek yogurt


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