No Churn Lemon Meringue Pie Ice Cream
This frosty delight packs a punch with its tangy lemon zing and sweet meringue, transforming the classic pie into a creamy, frozen dream. Ideal for citrus lovers, this DIY dessert needs no fancy gadgets - just a dash of enthusiasm and an electric whisk. With its lively flavours and silky texture, this treat is destined to be the star of sunny afternoons and special shindigs.
For the lemon curd:
Medium egg yolks
Large lemons (you'll need 120ml juice and the zest)
Unsalted butter
For the ice cream:
Whipping cream
Shortbread biscuits, roughly chopped
Lemon curd
To serve:
Lemon curd
Mini meringues (or large meringues broken into pieces)
You will also need:
A 900lb loaf tin or a freezer safe container
Step 1 of 5
For the lemon curd: add the condensed milk, egg yolks, lemon juice and zest. Cook over a very low heat, stirring constantly for 5-8 minutes until the mix has thickened. Remove from the heat, stir in the butter and set aside to cool completely.
Step 2 of 5
For the ice cream: add the cream to a large bowl and using an electric hand whisk on medium speed, whisk the cream to soft peaks.
Step 3 of 5
Add the condensed milk and 120g of the cooled lemon curd then beat again to soft peaks.
Step 4 of 5
Gently fold in the crushed biscuits then decant the mix into a freezer safe container and pop in to the freezer for 4-5 hours or until fully frozen.
Step 5 of 5
When ready to serve, take out the freezer to soften for 10 minutes. Top each serving with crushed meringue and a teaspoon of the remaining lemon curd (optional) and enjoy!
If you're having trouble scooping your ice cream, carefully fill a mug or jug with hot water and dip your ice cream scoop into the water before scooping.
No Churn Lemon Meringue Pie Ice Cream
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PREP: 20 minutes
FREEZE: 4 hours +
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Super Easy
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SERVES: 20
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Ingredients
For the lemon curd:
200g (roughly half a can)Medium egg yolks
4Large lemons (you'll need 120ml juice and the zest)
2Unsalted butter
30gFor the ice cream:
200g (roughly half a can)Whipping cream
500mlShortbread biscuits, roughly chopped
40gLemon curd
120gTo serve:
Lemon curd
180gMini meringues (or large meringues broken into pieces)
90gYou will also need:
A 900lb loaf tin or a freezer safe container
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Method
Step 1 of 5
For the lemon curd: add the condensed milk, egg yolks, lemon juice and zest. Cook over a very low heat, stirring constantly for 5-8 minutes until the mix has thickened. Remove from the heat, stir in the butter and set aside to cool completely.
Step 2 of 5
For the ice cream: add the cream to a large bowl and using an electric hand whisk on medium speed, whisk the cream to soft peaks.
Step 3 of 5
Add the condensed milk and 120g of the cooled lemon curd then beat again to soft peaks.
Step 4 of 5
Gently fold in the crushed biscuits then decant the mix into a freezer safe container and pop in to the freezer for 4-5 hours or until fully frozen.
Step 5 of 5
When ready to serve, take out the freezer to soften for 10 minutes. Top each serving with crushed meringue and a teaspoon of the remaining lemon curd (optional) and enjoy!
If you're having trouble scooping your ice cream, carefully fill a mug or jug with hot water and dip your ice cream scoop into the water before scooping.