Best 5 Lemon Meringue Ice Cream Recipes

LEMON MERINGUE ICE CREAM PIE

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.

LEMON MERINGUE ICE CREAM PIE

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

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.

EASY LEMON MERINGUE ICE CREAM

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

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.