Easy Lemon Meringue Ice Cream Recipes

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LEMON ICE CREAM MERINGUE PIE



Lemon Ice Cream Meringue Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 10 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/3 cup plus 3 tablespoons sugar
Kosher salt
1 stick unsalted butter, cut into small pieces
1/2 teaspoon finely grated lemon zest
1 whole egg plus 2 egg whites
Two 14-ounce containers lemon ice cream, softened
8 to 10 drops yellow food coloring, optional
1/2 teaspoon pure vanilla extract

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 PIE



Lemon Meringue Ice Cream Pie image

Provided by Matthew Grunwald

Categories     dessert

Time 3h20m

Yield 5 (5-inch) pies

Number Of Ingredients 14

2 cups pretzels
1/2 cup brown sugar
4 tablespoons butter, melted
8 egg yolks
2 cups buttermilk
1 1/2 cups Mexican crema
2 cups granulated sugar
2 tablespoons vanilla paste
1 teaspoon kosher salt
8 lemons, zested
3 lemons, juiced
1 teaspoon chile powder
6 egg whites
1/4 cup granulated sugar

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 MERINGUE ICE CREAM PIE



Lemon Meringue Ice Cream Pie image

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

1 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup sugar
1/4 cup butter, melted
FILLING:
1 quart vanilla ice cream, softened, divided
1 jar (10 ounces) lemon curd
2 tablespoons lemon juice
MERINGUE:
4 egg whites
6 tablespoons sugar
1/4 teaspoon cream of tartar

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.

LEMON MERINGUE ICE CREAM



Lemon meringue ice cream image

This zesty ice cream is the perfect summer treat

Provided by Merrilees Parker

Categories     Dessert, Dinner, Lunch, Treat

Time 3h50m

Number Of Ingredients 6

500g carton fresh custard
142ml carton single cream
142ml carton double cream
zest and juice of 3 juicy lemons , unwaxed if possible
6 good quality meringues , crushed (we used Sainsbury's Meringue Nests)
8 good quality ice cream cones

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.

Nutrition Facts : Calories 351 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Protein 7 grams protein, Sodium 0.19 milligram of sodium

LEMON MERINGUE FLOATS



Lemon Meringue Floats image

I actually dreamed of this float idea one night, and woke up knowing I needed to make it. Thank you, Mr. Sandman! -Cindy Reams, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 6 servings.

Number Of Ingredients 3

3 cups vanilla ice cream, softened if necessary
18 miniature meringue cookies
6 cups cold pink lemonade

Steps:

  • Place 1/2 cup ice cream and 3 cookies in each of 6 tall glasses. Top with lemonade. Serve immediately.

Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 77mg sodium, Carbohydrate 51g carbohydrate (48g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON MERINGUE ICE CREAM



Lemon Meringue Ice Cream image

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

1 (397 g) can condensed milk
15 ml grated lemons, rind of
4 lemons, juice of
375 ml cream
500 ml meringues, broken in pieces
lemon, zest of, for garnishing

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.

EASY LEMON MERINGUE ICE CREAM



Easy Lemon Meringue Ice Cream image

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

500 ml fresh custard (carton ready made)
150 ml single cream
150 ml double cream
3 lemons, zest and juice of
6 meringues, crushed

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



Lemon Meringue Ice Cream image

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

For meringue
2 large egg whites
1/8 teaspoon salt
1/3 cup sugar
1 1/2 cups heavy cream
1 cup milk
3/4 cup sugar
4 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
6 large egg yolks
2/3 cup fresh lemon juice

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.

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