Lemon Meringue Ice Cream Cake Recipes

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LEMON MERINGUE ICE CREAM CAKE



Lemon meringue ice cream cake image

This looks and tastes so good people will never believe it only takes 20 minutes to put together

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 4h30m

Number Of Ingredients 5

bought slab of madeira cake
8 meringue nests
500ml tub crème fraîche
jar of good quality lemon curd
red summer berries to decorate

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.

Nutrition Facts : Calories 464 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.51 milligram of sodium

LEMON CAKE WITH LEMON MERINGUE FROSTING



Lemon Cake with Lemon Meringue Frosting image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 12 servings, 3 cups frosting

Number Of Ingredients 22

Cooking Spray
Flour for dusting
1 (1/2 pint) raspberries
1 tablespoon sugar
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lowfat buttermilk
1/3 cup vegetable oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 large eggs
1 large egg white
1 1/4 cups sugar
3/4 cups sugar
2 large egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
  • Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.
  • Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
  • Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
  • Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
  • Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
  • To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.

Nutrition Facts : Calories 315, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 36 milligrams, Sodium 285 milligrams, Carbohydrate 58 grams, Fiber 1 grams, Protein 5 grams

LEMON MERINGUE CAKE



Lemon Meringue Cake image

Provided by Food Network Kitchen

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 20

3/4 cup sugar
6 large egg yolks
1/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 tablespoon plus 1 teaspoon cornstarch
Pinch of salt
6 tablespoons cold unsalted butter, cut into small pieces
4 large egg whites
1 cup sugar
Pinch of cream of tartar
1/2 teaspoon vanilla extract
Basic Vanilla Cake, recipe follows, baked and cooled
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
  • Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
  • Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

LEMON MERINGUE CAKE



Lemon Meringue Cake image

If you like lemon meringue pie, you will love this recipe.

Provided by Lisa

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 5h30m

Yield 10

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
1 ¼ cups water, or as needed
3 eggs
⅓ cup vegetable oil
1 (21 ounce) can lemon pie filling
3 egg whites
½ cup white sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
  • Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
  • Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
  • When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
  • To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
  • Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.

Nutrition Facts : Calories 551.8 calories, Carbohydrate 88.9 g, Cholesterol 146.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 4.7 g, Sodium 456.2 mg, Sugar 70 g

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.

COCONUT-LEMON ICE CREAM CAKE



Coconut-Lemon Ice Cream Cake image

This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 9

1 package (11.2 ounces) shortbread cookies
1/2 cup sweetened shredded coconut, toasted
1/4 cup macadamia nuts, coarsely chopped and toasted
1 teaspoon grated lemon zest
1 can (15 ounces) cream of coconut
1/2 cup lemon juice
1-1/2 quarts vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed, divided
Optional: Fresh blueberries, raspberries and strawberries

Steps:

  • Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping., Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.

Nutrition Facts : Calories 384 calories, Fat 21g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.

FROZEN LEMON MERINGUE CAKE



Frozen Lemon Meringue Cake image

Categories     Cake     Egg     Dessert     Bake     Lemon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

For meringue layers
4 large egg whites at room temperature for 30 minutes
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
For filling
1/2 cup fresh lemon juice (from 2 medium lemons)
1 1/2 tablespoons fresh lemon zest (from 2 medium lemons)
2/3 cup sugar
4 large egg yolks
2 whole large eggs
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1 pint (2 cups) vanilla ice cream (preferably premium)
Special Equipment
2 (15- by 12-inch) sheets of parchment paper; an 8-inch (20-cm) springform pan

Steps:

  • Make meringue layers:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
  • Using the bottom of the springform pan as a guide, draw 2 (8-inch) circles on one sheet of parchment and a third (8-inch) circle on the second sheet of parchment. Turn paper over (circles will be visible).
  • Beat whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff, glossy peaks, about 4 minutes in a stand mixer or 8 to 10 minutes with a handheld. Divide meringue mixture among 3 circles, spread evenly within lines, and gently smooth tops. Bake until firm and very pale golden, about 2 hours, then let stand in turned-off oven (door closed) until firm, about 1 hour. While meringues bake, put ice cream in refrigerator to soften.
  • Slide parchment sheets with meringue layers onto racks to cool completely. Carefully lift meringue and peel off parchment.
  • Make curd while meringues bake:
  • Whisk together lemon juice, zest, sugar, yolks, whole eggs, and salt in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until mixture is thickened and just reaches a boil, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
  • Assemble cake:
  • Line springform pan with 2 crisscrossed sheets of plastic wrap. Arrange 1 meringue layer (trimming if necessary) flat side down in springform pan and spread 1 cup ice cream over it, then evenly spread half of lemon curd over ice cream. Cover curd with another meringue layer, then spread remaining cup ice cream over meringue. Spread remaining curd on top, then cover curd with remaining meringue layer, flat side down. Cover with plastic wrap and freeze until firm, at least 4 hours.
  • About 1 hour before serving, put cake in refrigerator to soften slightly. Remove side of pan and transfer cake to platter, then cut into wedges with a long serrated knife.

LEMON ICE CREAM CAKE



Lemon Ice Cream Cake image

Bliss on a hot summer's day. The cooking time includes the freezing time and is only a guesstimate. Please make this cake as close to serving time as possible: you will not want the cake layers to freeze too much, as it will make the cake cutting more difficult.

Provided by txzuckerbaeckerin

Categories     Frozen Desserts

Time 5h

Yield 16 serving(s)

Number Of Ingredients 8

1/2 gallon lemon sherbet or 1/2 gallon ice cream
1 white cake mix
3 egg whites
1 1/2 cups cold water
1/2-1 teaspoon lemon flavoring
12 ounces Cool Whip, thawed (1 tub)
1 drop yellow food coloring (optional)
1 lemon, zest of, cut in superfine strips

Steps:

  • Allow ice cream or sherbet soften slightly.
  • Scoop into 9-inch pan line with saran wrap, smooth the surface, cover and freeze for 4 hours.
  • Preheat oven to 350°F.
  • Grease and flour bottom only of 2 9-inch pans.
  • Blend cake mix with egg whites, water and lemon extract.
  • Beat according to instructions on the box.
  • Pour into the 2 pans, dividing evenly.
  • Bake 30 minutes or until toothpick comes out clean: the top should "spring" back, when lightly touched in the center.
  • Cool 10 minutes in pan, then invert onto wire rack.
  • Cool completely.
  • Trim tops of the 2 cakes even, also trim off all crust (sides and bottom) completely, to have white cake only (makes for a more elegant presentation).
  • Remove ice-cream round from freezer and let sit for a few moments, to make the surface soft.
  • Mix food color into Cool Whip at this time, if you choose to.
  • Put 1 cake round on large plate, add the frozen ice-cream round and top with second cake layer.
  • Push down lightly for the ice-cream to adhere better to the cake rounds.
  • Cover the cake with Cool Whip, making swirls with a spatula.
  • Sprinkle with lemon strips.
  • Return to the freezer until ready to serve depending on the setting of your freezer.

Nutrition Facts : Calories 315.6, Fat 10.4, SaturatedFat 6, Sodium 267.1, Carbohydrate 52.7, Fiber 2.7, Sugar 40.6, Protein 3.2

LEMON MERINGUE CAKE WITH LEMON CURD FILLING



Lemon Meringue Cake with Lemon Curd Filling image

A nice alternative to lemon meringue pie, this cake consists of lemon cake, lemon curd, moist layers of lemon meringue, all topped off with a light, homemade whipped cream. This recipe is a wonderful treat for a spring or summer event!

Provided by Amy Lawler

Categories     Lemon Cake

Time 5h25m

Yield 10

Number Of Ingredients 22

8 large egg whites
2 cups powdered sugar
2 teaspoons vanilla extract
5 tablespoons freshly squeezed lemon juice
2 large eggs
2 large egg yolks
4 tablespoons unsalted butter
cooking spray
1 cup cake flour
½ cup all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt
¾ cup unsalted butter, cubed
⅔ cup white sugar
2 large eggs, at room temperature
½ cup whole milk
1 tablespoon freshly grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
½ pint heavy cream
¼ cup white sugar
1 medium lemon, zested

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
  • For meringue, beat egg whites in a glass, metal, or ceramic bowl stiff peaks form. Slowly add powdered sugar and continue beating until mixture is thick and creamy. Beat in vanilla. Mound meringue into two 8-inch circles (one on each baking sheet)
  • Reduce the temperature to 245 degrees F (118 degrees C) and place meringues in the oven. Cook for 90 minutes. Turn off the oven and leave meringues in until cooled, 2 to 4 hours. Remove from the oven and set aside until needed.
  • While the meringue is cooling, prepare lemon curd filling: Bring water to a steady simmer in a double-boiler pan over medium heat. In the top portion of the double boiler, off the heat, whisk together lemon juice, eggs, and egg yolks. Place the top portion of the double boiler over the simmering water and continue to whisk until mixture is thick enough to coat the back of a spoon. Add butter and whisk until it is melted into the mixture. Remove from the heat, cover, and place in the refrigerator to chill for at least 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of an 8-inch round cake pan with cooking spray. Line the bottom pan with parchment paper and spray that with cooking spray. Dust with flour.
  • Prepare cake: Sift cake flour, all-purpose flour, baking powder, and salt into a bowl.
  • Cream sugar and butter in a large bowl with an electric mixer until fluffy. Add eggs and beat until incorporated. Mix in milk, lemon zest, and vanilla and lemon extracts until smooth. Slowly add dry ingredients and mix just until blended. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  • Remove cake from the oven and set on a wire rack until completely cool, about 30 minutes. Run a butter knife around the edges to ensure the sides are free; remove cake from the pan and set aside.
  • Whip cream for topping in a glass, metal, or ceramic bowl with an electric mixer. Add sugar and beat until incorporated.
  • Place one meringue on a platter. Drizzle with some lemon curd and place the cake layer on top. Drizzle more lemon curd and place the second meringue on top. Top with whipped cream and garnish with lemon zest.

Nutrition Facts : Calories 556.5 calories, Carbohydrate 63.1 g, Cholesterol 198 mg, Fat 30.7 g, Fiber 1 g, Protein 9 g, SaturatedFat 18.4 g, Sodium 188.5 mg

ANGEL FOOD CAKE WITH LEMON MERINGUE ICING



Angel Food Cake With Lemon Meringue Icing image

Yummy! A very low-fat, high-flavor alternative to unhealthy desserts. This is delicious! The meringue adds a special touch to a regular homemade angel food cake (which is delicious, too!).

Provided by hannahactually

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup sifted cake flour
1 1/2 cups superfine sugar
1/2 teaspoon salt
1 tablespoon finely chopped lemon zest
1 1/4 cups egg whites, at room temperature (about 10 large egg whites)
1 tablespoon water
1 tablespoon lemon juice
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 cup egg white (about 2 large egg whites)
1 1/2 cups sugar
3 tablespoons cold water
3 tablespoons lemon juice
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 tablespoon finely chopped lemon zest

Steps:

  • Preheat the oven to 325°F.
  • Sift the flour, 3/4 cup of the sugar, salt and lemon zest together 3 times.
  • Beat the egg whites, water, lemon juice, cream of tartar and extracts together with an electric mixer on low speed until frothy. Increase to medium speed and beat until the mixture is 4 times its original volume, about 2 to 3 more minutes.
  • Continue beating and add the remaining sugar, gradually over 3 minutes.
  • Sift the flour mixture into the egg white mixture, 1/4 cup at a time with a spatula, working the batter as little as possible.
  • Pour the batter into an ungreased 10" tube pan. Run a knife around the center of the batter and tap the pan on the counter to remove any air pockets in the batter. Bake 45 to 50 minutes, until the cake is light golden brown and well risen.
  • Immediately invert the pan on the neck of a bottle until the cake is completely cool. Slide a knife around the pan and remove the cake. (This can be done in advance and stored in an airtight container for 1-2 days.).
  • For the icing:.
  • In a bowl, combine the egg whites, sugar, water, lemon juice, corn syrup and cream of tartar. Place the bowl over a pan of simmering water, stirring constantly with a rubber spatula until the sugar dissolves and the mixture is warm to the touch.
  • Remove from heat and beat with an electric mixer on medium-high speed until medium peaks form and the meringue is cool. Add the vanilla extract and lemon zest and mix on high speed until stiffer peaks form.
  • Place the cake on a serving platter and spread the icing over the top and sides of the cake. (Do not ice the cake more than 5 hours ahead or the frosting will lose volume and become grainy.).

Nutrition Facts : Calories 259.5, Fat 0.2, Sodium 149.1, Carbohydrate 61.4, Fiber 0.3, Sugar 50.9, Protein 4.3

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From thecookierookie.com


LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST RECIPE
2009-08-16 Step 1. Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in ...
From bonappetit.com


LEMON MERINGUE ICE CREAM RECIPE | MYRECIPES
Directions. Step 1. Process first 6 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days. Advertisement. Step 2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
From myrecipes.com


LEMON MERINGUE CAKE - SAVOR THE BEST
2022-04-30 Grease 3 eight-inch cake pans with butter and line them with parchment paper. Place the milk and butter in a saucepan and warm it over low heat until the butter melts. Keep the pan on the lowest heat setting to stay warm while you beat the eggs. Crack the eggs in a large mixing bowl and add the sugar.
From savorthebest.com


LEMON MERINGUE ICE CREAM | RECIPES | DELIA ONLINE
First of all make the lemon syrup: in a bowl mix the cornflour with 2 tablespoons of the lemon juice. Then in a small saucepan dissolve the sugar with the remaining lemon juice over a low heat (5-6 minutes), add the zest, bring up to simmering point and cook for 5 minutes. Pour this over the cornflour mixture, return it all to the pan and ...
From deliaonline.com


LEMON MERINGUE ICE CREAM CAKE RECIPE - FOOD NEWS
Get one of our Lemon meringue ice cream cake recipe and prepare delicious and healthy treat for your family or friends. Stripes of raspberry, blueberry, and vanilla ice cream are encased in meringue frosting and served with fresh blueberries, almond dacquoise cookies, and raspberry and blueberry coulis. 5 of 22 . For the ice cream: cream, 600ml. Greek yoghurt, 225g. lemon …
From foodnewsnews.com


ELIZABETH'S LEMON MERINGUE PIE - THE ENGLISH KITCHEN
2015-03-22 Pour the filling into your prepared pie crust. Allow to cool completely before proceeding. Preheat the oven to 190*C/375*F/ gas mark 5. Whisk together the egg whites and cream of tarter until the eggs become foamy. Keep whisking, adding the sugar a bit at a time until the mixture forms thick glossy peaks.
From theenglishkitchen.co


BEST LEMON CAKE TOPPED WITH LEMON MERINGUE - CINNAMON SHTICK
Preheat oven to 350° F. Grease the bottoms and side of a 9 inch springform. For easier release, line the bottom of the pan with parchment paper and grease it. In a large mixing bowl, mix half the sugar (50 g. or ¼ cup) with the lemon zest, pressing the zest into the sugar with a rubber spatula or with your fingertips.
From cinnamonshtick.com


LEMON MERINGUE ICE CREAM CAKE - FOOD24
2009-11-03 Line a 22 cm springform cake tin with a double layer of clingfilm. Mix the condensed milk, lemon juice and rind. Whip the cream until stiff and fold into the mixture. Crush half the meringues and sprinkle in the bottom of the cake tin. Pour the condensed milk mixture on top. Arrange the remaining meringues on top.
From food24.com


LEMON MERINGUE CAKE RECIPE -SUNSET MAGAZINE
Our butter cake meets classic lemon meringue pie. We used a loaf pan to change the shape of the cake—a simple twist that dramatically alters the presentation. We used a loaf pan to change the shape of the cake—a simple twist that dramatically alters the presentation.
From sente.serveftp.net


LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST
2007-03-06 Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread …
From epicurious.com


LEMON MERINGUE ICE CREAM PIE – RECIPES FOR CLUB + RESORT CHEF
2022-06-10 Procedure for the Lemon Curd. In a large bowl over a double boiler, combine the eggs, egg yolks, sugar and lemon juice. Whisking occasionally, cook to 170° Fahrenheit until thick. Remove from heat, and blend in butter with a hand blender. Put in a large, shallow dish to cool in the refrigerator until cold.
From recipes.clubandresortchef.com


LEMON MERINGUE CAKE - GEMMA’S BIGGER BOLDER BAKING
2017-03-30 Butter and line two 6-inch cake pans with parchment paper. In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute.
From biggerbolderbaking.com


LEMON MERINGUE ICE CREAM : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


LEMON MERINGUE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
Preheat the oven to gas mark 6/200°C/180°C Fan/400ºF. Line and butter two 21cm / 8 inch sandwich tins. Mix the egg yolks, 100g / ½ cup of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again.
From nigella.com


LEMON MERINGUE PIE CUPCAKES | THE BEST CAKE RECIPES
Preheat the oven to 335 °F. Rub the lemon zest into the sugar using the back of a spoon or your hands. Using a stand mixer or hand mixer, cream the butter for 1-2 minutes until pale and fluffy. Add the sugar and cream for 2 minutes until pale and fluffy. Add the eggs and vanilla and mix until fully incorporated.
From thebestcakerecipes.com


LEMON MERINGUE LOAF CAKE RECIPE - SPATULA DESSERTS
2020-07-18 Fold in lemon zest. Pour batter into your prepared tin. On top of the cake apply a very thin butter line – this will help the Loaf cake to open up nicely and evenly instead of breaking in a random way. Bake for 40-50 minutes or until a …
From spatuladesserts.com


LEMON MERINGUE ICE CREAM - MAX MAKES MUNCH
Lemon curd. 110g butter. 225g caster sugar. 3 eggs. 3 lemons (juice and zests) Ice cream custard. 250ml whole milk. 250ml double cream. 5 egg yolks. 75g caster sugar
From maxmakesmunch.com


LEMON MERINGUE CHEESECAKE | EASY HOMEMADE CHEESECAKE RECIPE
2018-06-25 7. Add the sour cream, vanilla and lemon zest and mix on low speed until well combined. 8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9. Pour the cheesecake batter into the crust. 10.
From lifeloveandsugar.com


LEMON MERINGUE ICE-CREAM PIE RECIPE | SOUTHERN LIVING
Step 1. Let ice cream stand at room temperature 5 minutes or just until soft enough to spread. Spoon 1 pt. ice cream into Vanilla Wafer Crust. Top with 3/4 cup lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula. Insert vanilla wafers around edge of pie.
From southernliving.com


LEMON MERINGUE ICE CREAM SANDWICHES | RACHAEL RAY IN SEASON
Peel the meringues off the parchment and set aside. Place 1 parchment-lined cookie sheet and a medium stainless-steel bowl in the freezer for at least 10 minutes. In the frozen bowl, combine the ice cream and sorbet with a rubber spatula. Working quickly, spread 1/2 cup of the ice cream mixture onto the flat side of 6 meringues. Cover with the ...
From rachaelraymag.com


LEMON MERINGUE ICE CREAM CAKE | RECIPE | DESSERTS, FOOD
Lemon meringue ice cream cake. Angela Releford. 254 followers . Frozen Desserts. Frozen Treats. Just Desserts. Food Cakes. Cupcakes. Cupcake Cakes. Bbc Good Food Recipes. Yummy Food. Cooking Recipes. More information.... Ingredients. Produce. 1 Berries to decorate, red summer. Condiments. 1 jar Lemon curd, good quality. Baking & Spices. 8 Meringue …
From pinterest.com


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