Lemon Meringue Ice Cream Recipe (2024)

The memory of certain taste sensations linger long past the moment we experience them. Such is the encounter I had with this tangy ice cream. Nearly sixteen years ago I stumbled upon this recipe in Gourmet magazine. I was intrigued by the concept of incorporating meringue into an ice cream. The original recipe calls for making the meringues from scratch, which is what I did the first couple times I made the ice cream. Then, one day I came across these cute little meringues on the cookie shelf at the market. A lightbulb went off. Why not shortcut the work, use the store bought version and eliminate the baking step altogether. They worked perfectly in the recipe – in fact they remained crisper than the homemade meringues.
This is such a satisfying and refreshing frozen treat. The tart taste of lemon dazzles the tongue, followed by a slight crunch as you bite into a piece of crispy meringue. Just as your brain thinks it is eating a bite of lemon meringue pie, the frozen citrusy cream tells a different story.
A second lightbulb went off while I was typing this post. The next time I make this recipe, I think I will start with a pre-baked pie crust. After churning the ice cream I would freeze it in the pie shell. That way, all three elements of a Lemon Meringue Pie would be present. Huh, I might just have to give that one a try.

Source: Adapted from Gourmet Magazine

Ingredients cream, eggs, lemon, milk