Easy Lemon Meringue Ice Cream Recipes

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.

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.

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.

Steps:

• Preheat oven to 325 degrees F.
• For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
• For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
• For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
• Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.

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.

Steps:

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

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.

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.

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.

Steps:

• Preheat oven to 150C.
• Crush biscuits in food processor or roll in bag with rolling pin until small/fine mixture of crumbs.
• Mix in melted butter and biscuits in large bowl until well coated. Biscuits should be sticky enough to stick together.
• Coat the sides and bottom of an approximately 22cm tart pan with the biscuit mixture.
• Put in fridge to set while you work on the rest of the recipe.
• Mix together condensed milk, egg yellows and lemon juice until well combined.
• Beat egg whites until foamy. Add half the castor sugar and continue to beat until soft peaks form. Add the rest of the castor sugar and beat until stiff peaks form.
• Pour lemon mixture into tart pan. Add the stiff egg whites on top and use back of spatula to form peaks and valleys to make cake look decorated.
• Bake in oven on middle shelf for 40 minutes.
• Once cooked, cool in fridge for approximately 2 hours.
• Serve cold.

Steps:

• Break up the meringue into chunky pieces.
• Whisk the cream lightly, add the lemon rind and juice and lemon curd to the cream and lastly fold in the broken meringue. Try not to over crush the meringues.
• Line a loaf tin with cling-film and spoon in the lemon meringue mixture. Cover with cling film then freeze for at least 6 hours.
• For the sauce, mix the mango with the lemon curd and spoon over the sliced ice cream.

Steps:

• For the lemon sauce, beat together the eggs and yolk with the zest and juice. Add the sugar and butter, then place the bowl over a pan of gently simmering water. Stir until the sauce is glossy and has thickened to coat the back of the spoon. Remove and leave to cool.
• For the ice cream, churn the crème fraîche in an ice-cream machine until it is thick. Remove from the machine, then marble in 200ml of the cooled lemon sauce and fold through the meringue pieces. Transfer to the freezer for 3-4 hrs until frozen.
• Heat oven to 200C/180C fan/gas 6. Butter 4 individual pudding moulds and line the bases with greaseproof paper. Beat the butter and sugar until pale and fluffy. Gently fold in the eggs and flour alternately, a little at a time, until combined, then add the zest and juice. Spoon into the moulds so that they are three-quarters full and bake for 20 mins until golden, risen and firm to the touch. Leave to cool slightly, then turn out. To serve, gently reheat the sauce, pour over the puddings and accompany with the ice cream.