Total Time
10hrs 35mins
Prep 10 hrs
Cook 35 mins

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.

Ingredients Nutrition

Directions

  1. Lemon syrup:.
  2. Mix the cornstarch with 2 tablespoons of the lemon juice.
  3. Dissolve the sugar with the remaining lemon juice in a nonreactive saucepan over a low heat (approx. 5-6 minutes).
  4. Add the lemon zest, bring up to simmering point and cook for 5 minutes.
  5. Stir the lemon juice/cornstarch mix nto a slurry & add to sugar, lemon juice & zest in pan.
  6. Cook an additional 2 minutes, stirring constantly, until thickened.
  7. Remove from heat & set aside to cool then refrigerate.
  8. Custard for the ice cream:.
  9. Heat cream in saucepan to just simmering.
  10. While cream is gently heating, whisk the egg yolks, cornstarch and sugar together.
  11. When the cream reaches simmering point, pour it over the other ingredients and whisk well.
  12. Pour the whisked mixture back into the saucepan and bring back to a bare simmer, whisking constantly until thickened.
  13. Pour the thickened custard into a bowl, cover with clingfilm placed directly on the surface of the custard and chill it.
  14. Combine chilled custard with the yoghurt, then freeze this mix for about 2 hours - until it just begins to freeze.
  15. Whisk in chilled lemon syrup.
  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.