Lemon meringue ice cream

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Serves: 6



  • 300ml double cream

  • 1 lemon zested and juiced

  • 1/2 jars lemon curd

  • 50g meringues (can be broken ones)

  • 1 handful seasonal fruit (to serve)


<ol> <li>Line a 1lb loaf tin with cling film.</li> <li>Lightly break up the meringues into chunky pieces. Whisk the cream lightly until the whisk leaves a trail when lifted. Add the lemon zest and juice and the lemon curd to the cream. Lastly fold in the meringue, trying not to over crush the meringue pieces.</li> <li>Spoon the mixture into the loaf tin and cover with cling film, then freeze for at least 6 hours.</li> <li>This can be made and kept for up to 1 month in the freezer.</li> <li>If the ice cream has been in the freezer overnight or longer it has to be brought to room temp for about 10-15 mins before turning out on to a plate. Dip a sharp knife in boiling water before slicing.</li> <li>Serve with seasonal fruit.</li> </ol>

Additional Information

  • Nut Free

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Can Freeze

  • lemon

  • pudding

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