Hamdi Saidani Lemon Meringue Pie Ice Cream Recipe, a creamy and tangy frozen treat serves 8 and takes approximately 45 minutes to prepare. This refreshing dessert captures the essence of classic lemon meringue pie in a delightful ice cream form.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Lemon Meringue Pie Ice Cream Recipe:
- Unique and Delicious: A refreshing twist on traditional ice cream with a burst of lemon flavor.
- Easy to Make: The recipe is relatively simple to follow and doesn’t require any complicated techniques.
- Perfect for Summer: A perfect treat for hot summer days.
- Customizable: You can add different toppings, such as graham cracker crumbs, whipped cream, or fresh berries.
❓ What Is Lemon Meringue Pie Ice Cream Recipe?
Lemon Meringue Pie Ice Cream is a frozen dessert that combines the tangy flavor of lemon curd with a light and airy meringue, creating a refreshing and indulgent treat.
🍋 Ingredients
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup lemon juice
- 4 large egg yolks
- 1/4 cup unsalted butter, cut into small pieces
- 1 teaspoon lemon zest
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 cup heavy cream
🍦 Instructions:
- In a saucepan, whisk together sugar, flour, and salt. Gradually whisk in lemon juice until smooth.
- Whisk in egg yolks and cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and stir in butter and lemon zest until smooth. Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until completely cooled.
- In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, beating until stiff peaks form.
- In a separate bowl, whisk together sweetened condensed milk and heavy cream until well combined.
- Gently fold in the cooled lemon curd and then fold in the meringue until just combined.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- Transfer the frozen ice cream to an airtight container and freeze for at least 4 hours, or until firm. Serve immediately or store in the freezer for up to 2 weeks.
💭 Recipe Tips:
- Use fresh lemons: Use fresh lemons for the best flavor.
- Strain the curd: Straining the curd will ensure a smooth and silky texture.
- Chill the bowl: Chill the bowl and beaters of your electric mixer before making the meringue to help the egg whites whip up more easily.
- Don’t overmix: Overmixing the meringue will make it deflate.
- Make ahead: You can make the lemon curd ahead of time and store it in the refrigerator for up to 3 days
🍒 What To Serve With Lemon Meringue Pie Ice Cream?
Serve With Lemon Meringue Pie Ice Cream with fresh berrie such as raspberries or blueberries or with graham cracker crumbs for a classic touch add a dollop of whipped cream for extra richness.
🎚 How To Store Leftovers Lemon Meringue Pie Ice Cream?
Freezer: Store leftovers lemon meringue pie ice cream in an airtight container in the freezer for up to 2 weeks.
FAQ’S
Can I make Lemon Meringue Pie Ice Cream without an ice cream maker?
Yes, you can make Lemon Meringue Pie Ice Cream without an ice cream maker by using a no-churn method. Whip heavy cream, fold in sweetened condensed milk, and mix in lemon curd, meringue, and graham crackers before freezing.
What gives Lemon Meringue Pie Ice Cream its tangy flavor?
The tangy flavor in Lemon Meringue Pie Ice Cream comes from the lemon curd, which is made with fresh lemon juice, zest, sugar, and eggs. This creates the signature tartness of the dessert.
Can I use store-bought lemon curd for Lemon Meringue Pie Ice Cream?
Yes, store-bought lemon curd works perfectly in Lemon Meringue Pie Ice Cream. It saves time and still delivers the tangy, citrusy flavor needed for the recipe.
What type of meringue is best for Lemon Meringue Pie Ice Cream?
Crisp, baked meringue pieces work best for Lemon Meringue Pie Ice Cream as they retain their texture when folded into the ice cream and provide a delightful crunch.
Why is my Lemon Meringue Pie Ice Cream too icy?
Lemon Meringue Pie Ice Cream may become icy if the base wasn’t churned properly or if it wasn’t covered tightly in the freezer. Using full-fat ingredients can also help reduce iciness.
Try More Lemon Desserts Recipes:
- Lemon Meringue Pie Cake Recipe
- Ina Garten Lemon Meringue Pie Recipe
- Jello Lemon Meringue Pie Recipe
Nutrition Facts
Serving Size: 1 Serving
- Calories: 408kcal
- Carbohydrates: 43g
- Protein: 6g
- Fat: 24g
- Saturated Fat: 15g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 0.1g
- Cholesterol: 75mg
- Sodium: 157mg
- Potassium: 245mg
- Fiber: 1g
- Sugar: 38g
Lemon Meringue Pie Ice Cream Recipe
Description
Lemon Meringue Pie Ice Cream Recipe, a creamy and tangy frozen treat serves 8 and takes approximately 45 minutes to prepare. This refreshing dessert captures the essence of classic lemon meringue pie in a delightful ice cream form.
Ingredients
Instructions
- In a saucepan, whisk together sugar, flour, and salt. Gradually whisk in lemon juice until smooth.
- Whisk in egg yolks and cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and stir in butter and lemon zest until smooth. Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until completely cooled.
- In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, beating until stiff peaks form.
- In a separate bowl, whisk together sweetened condensed milk and heavy cream until well combined.
- Gently fold in the cooled lemon curd and then fold in the meringue until just combined.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- Transfer the frozen ice cream to an airtight container and freeze for at least 4 hours, or until firm. Serve immediately or store in the freezer for up to 2 weeks.
Notes
- Use fresh lemons: Use fresh lemons for the best flavor.
Strain the curd: Straining the curd will ensure a smooth and silky texture.
Chill the bowl: Chill the bowl and beaters of your electric mixer before making the meringue to help the egg whites whip up more easily.
Don’t overmix: Overmixing the meringue will make it deflate.
Make ahead: You can make the lemon curd ahead of time and store it in the refrigerator for up to 3 days
