Lemon meringue pie ice cream is a frozen dessert that captures the bright, tangy flavor of lemon curd and the sweet, fluffy character of meringue in every scoop. This recipe creates a creamy, egg-based custard base swirled with homemade lemon curd and bits of toasted meringue, delivering the classic pie experience in ice cream form. It’s a refreshing treat that’s perfect for warm days and a fun twist on a beloved dessert.
Ingredients
- 2 cups (480 ml) whole milk
- 2 cups (480 ml) heavy cream
- 3/4 cup (150 g) granulated sugar, divided
- 6 large egg yolks
- 1/4 tsp salt
- 1 tbsp (15 ml) vanilla extract
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1 tbsp (15 g) lemon zest
- 1/2 cup (100 g) granulated sugar (for curd)
- 3 large egg yolks (for curd)
- 1/4 cup (60 g) unsalted butter, cold and cut into small pieces
- 2 large egg whites (for meringue)
- 1/2 cup (100 g) granulated sugar (for meringue)
- 1/4 tsp cream of tartar
Instructions
- Make the lemon curd: In a medium saucepan, whisk together 1/2 cup (100 g) sugar, 3 egg yolks, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 160°F (71°C) (the safe minimum for egg dishes). Remove from heat and whisk in the cold butter pieces until smooth. Strain through a fine-mesh sieve into a bowl, cover with plastic wrap (pressing it onto the surface to prevent a skin), and chill in the refrigerator for at least 1 hour.
- Make the meringue: In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup (100 g) sugar, beating until stiff, glossy peaks form. Spread the meringue on a parchment-lined baking sheet in a rough 1-inch-thick layer. Toast under a broiler or with a kitchen torch until lightly browned, about 1–2 minutes. Let cool completely, then break into small pieces. Set aside.
- Make the ice cream base: In a heavy saucepan, heat the milk, cream, and 3/4 cup (150 g) sugar over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming (do not boil). In a separate bowl, whisk the 6 egg yolks and salt. Gradually whisk about 1 cup of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
- Cook the custard: Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches 160°F (71°C) (USDA FSIS safe minimum for egg dishes). Do not let it boil. Immediately remove from heat and stir in the vanilla extract.
- Chill the custard: Pour the custard through a fine-mesh sieve into a bowl. Place the bowl in an ice bath and stir occasionally until cool. Cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
- Churn the ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20–25 minutes).
- Swirl in the curd and meringue: Transfer the churned ice cream to a large container. Gently fold in the chilled lemon curd and the meringue pieces, leaving a few streaks for a marbled effect. Do not overmix.
- Freeze: Cover the container and freeze for at least 4 hours, or until firm enough to scoop. Serve directly from the freezer.
Tips
- Use a thermometer: For food safety, always check that the custard and curd reach 160°F (71°C) when cooking. A digital instant-read thermometer ensures accuracy.
- Chill thoroughly: The custard must be fully chilled (at least 4 hours) before churning; otherwise, the ice cream will be icy and won’t churn properly.
- Meringue texture: The meringue pieces will soften slightly in the ice cream, but toasting them first helps them retain some chewiness. If you prefer a crunchier texture, add them just before serving.
- Substitutions: For a quicker version, use a high-quality store-bought lemon curd and meringue cookies (like meringue kisses) broken into pieces. This saves time without sacrificing flavor.
Serving Suggestions
Scoop the ice cream into bowls or cones and garnish with a twist of lemon zest or a small dollop of whipped cream. For a true pie experience, serve it in a graham cracker crust bowl or alongside a slice of shortbread. It also pairs beautifully with fresh berries or a drizzle of honey.
Variations
- Lime Meringue: Replace lemon juice and zest with lime juice and zest for a key lime pie twist.
- No-Custard Version: For a simpler, no-egg base, use a vanilla ice cream base (with cream, milk, and sugar) and swirl in the curd and meringue. The texture will be lighter, but still delicious.
- Add a Crust: Fold in crushed graham crackers or shortbread cookies along with the meringue for a crunchy, pie-crust element.
- Vegan Option: Use canned coconut milk (full-fat) as the base, and omit the egg custard and meringue. Instead, use a vegan lemon curd and crushed meringue-style cookies (check for egg-free).
Storage and Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing. If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping. Do not reheat the ice cream; instead, allow it to soften slightly. The curd and meringue are best enjoyed fresh, so consume within the recommended storage time.
Frequently Asked Questions
Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor. Bottled juice often contains preservatives and lacks the bright, fresh taste. If you must use bottled, choose a high-quality brand without added sugar.
Why is my ice cream icy? Icy texture usually results from insufficient chilling of the custard before churning, or from churning too long. Ensure the custard is fully chilled (at least 4 hours) and churn only until soft-serve consistency. Also, make sure your freezer is set to 0°F (-18°C) or lower.
Can I make this without an ice cream maker? Yes, you can use a no-churn method. Whip 2 cups of cold heavy cream to stiff peaks, then fold in a can of sweetened condensed milk and the lemon curd and meringue. Freeze for at least 6 hours. The texture will be softer and less dense than churned ice cream.
How long does the ice cream keep? Homemade ice cream is best within 1–2 weeks. After that, it may develop ice crystals and lose its creamy texture. Always store it in an airtight container with plastic wrap pressed on the surface.
Can I reduce the sugar? Sugar is essential for texture and freezing point. Reducing it may result in a harder, icier ice cream. If you prefer less sweet, reduce the sugar in the custard by 2 tablespoons, but note the texture will change slightly.
Is it safe to eat raw egg whites in the meringue? The meringue is toasted, which cooks the egg whites, making them safe. If you prefer, you can use pasteurized egg whites or a meringue powder. For pregnant individuals, young children, the elderly, or those with weakened immune systems, use pasteurized eggs to eliminate any risk.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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