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Making a scoop of lemon meringue pie ice cream.

Lemon Meringue Pie Ice Cream

Creamy lemon meringue pie ice cream with swirls of tangy lemon curd and crunchy bits of meringue and buttery shortbread—just like the classic pie, but in ice cream form!
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Prep Time 1 hour
Cook Time 2 hours
Freezing Time 8 hours
Total Time 11 hours
Servings: 1 quart
Course: Dessert
Cuisine: American
Ingredients

Ingredients
  

Ice Cream
  • 150 g granulated sugar
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon xanthan gum optional
  • 360 g whole milk divided (2 tablespoons of this will be used for the corn starch slurry)
  • 15 g corn starch
  • 240 g light corn syrup
  • 720 g heavy cream
  • 2 teaspoons vanilla extract
Lemon Curd
  • zest of 1 lemon
  • 100 g granulated sugar
  • 1 ½ teaspoons cornstarch
  • pinch fine sea salt
  • 2 large egg yolks reserve one white for the meringue
  • 60 g fresh-squeezed lemon juice from about 1-1 ½ lemons
Meringue Bits
  • 1 large egg white save the yolk for the lemon curd
  • 50 g granulated sugar
  • 1 teaspoon corn starch
  • ⅛ teapoon cream of tartar or ½ teaspoon lemon juice