Lemon Meringue Pie Ice Cream is a refreshing no-bake dessert made with vanilla ice cream, toasted meringue, and homemade lemon curd. This pie is ideal to cool down during the summer months. Here are some helpful hints for creating this no-bake treat. Let’s get started! To start, prepare a slice of pie crust. Meanwhile, mix the lemon curd, milk, sugar, and butter in a large bowl.
Remember a few months ago? When everything was brown. When you were cold. When the food blogs were filled with pumpkin?
It’s the opposite of that now. Now everything is colorful and warm. Bright and happy. Full of citrus, which I love.
Seasons are so well represented on food blogs. I could be in a coma, wake up, go to my favorite food blog and know instantly what season we are in (though if that were to happen, it may just be easier to ask someone what the date it.)
I have some exciting news!
Sometime in the next week Natalie’s Killer Cuisine will be getting
some botox, a complete face lift. This is very exciting for me! I will be migrating to wordpress, which is something I have been thinking about for a while. I have been blogging with blogger for a year now, but feel very limited with what I can do.
Not only will I be making the switch, but I will also be adding a new focus to Natalie’s Killer Cuisine, which will be photography. I have been adding new pictures to Nikon Natalie, and I want to share them with ya’ll, though I didn’t want to add non food related items to Natalie’s Killer Cuisine. On my new site you will be able to easily navigate if you want recipes, photography, etc.
So one day when you go to my site and see something much more visually awesome, don’t worry, it’s still me! And just to clarify, my web address will remain the same.
Lemon Meringue Pie Ice Cream
- 2 Eggs
- 1 cup Sugar
- 1/2 cup Fresh Lemon Juice
- 2 TBS Butter
- 1 tsp Vanilla
- 1 cup Heavy Cream
- 1 cup Half and Half
- 1/2 cup Mini Marshmallows
- 1/2 cup Graham Crackers crumbled
- Combine the eggs, sugar, lemon juice and butter in a large stainless steel bowl. Place over a pot of simmering water (not letting the bowl touch the water) and beat constantly until the mixture thickens, about 10 minutes.
- Remove from the heat and cool for a few minutes. Strain if needed and slowly whisk with the heavy cream. Refrigerate until cold.
- Freeze in your ice cream maker according to the manufacturers instructions. Before the last few churns add the marshmallows and graham cracker pieces to the ice cream.
Tips and Tricks
You’ll need an ice cream attachment for your Thermomix. Place the bowl in the freezer for at least 24 hours. Heat the Heavy Cream and Milk to a simmer but don’t let them boil. In the meantime, crack the eggs and place them in a medium bowl. Add the Sugar to the egg yolks. When the milk is nearly done, slowly pour in the remaining 1 cup of cream and milk. Whisk the lemon curd into the ice cream base.
To enhance the flavor of the lemon meringue pie, you can toast the meringue. Spread the meringue on a parchment lined baking sheet and shape with the back of a spoon. Bake for about 15 minutes. Remove from the oven and tear the meringue into pieces. Repeat this process for the remaining pie. If you don’t want to make it the day before serving, you can store the leftovers for up to five days.
To make lemon meringue pie ice cream, you don’t need special equipment. All you need is a stand mixer and a bowl. In a medium bowl, beat the eggs until they’re soft. While the milk is almost ready, add the sugar and vanilla bean seeds. When the milk mixture is almost done, add the remaining 1 cup of cream and milk. Then, whisk the lemon curd and the half cup of lemon curd into the ice cream base.
This ice cream recipe is one of the most popular desserts in the world. It has a mile-high meringue topping, which takes approximately 15-20 minutes to prepare. To achieve this effect, cut up a few marshmallows. If you’re using mini marshmallows, it won’t look as impressive. If you want to make a full-sized lemon meringue pie, use a standard size of the marshmallows.
To make a lemon meringue pie ice cream, you need a mixer with a whisk attachment. You can also use a hand-held mixer or a stand mixer. To prepare the ice cream base, heat the heavy and light-cream mixture. When the cream is nearly ready, add the vanilla bean pod and seeds. Stir until the mixture is smooth. Then, whisk the remaining 1/2 cup of lemon curd into the cooled melted whipped cream.
To make the lemon meringue ice cream, prepare the pie and freeze it for at least one day. The lemon meringue ice cream recipe is suitable for a single-serving ice cream and can be frozen for up to 5 days. The ice-cream is served right away or stored in the freezer. The leftover pie can be stored for up to five days. It should be placed in the freezer for at least one hour.
The ice cream is bright and tangy, but not sour. It has a smooth finish, not to mention the soft marshmallows and crunchy graham cracker. I topped my ice cream with some extra marshmallows and hit them with a torch, to make the ice cream even more reminiscent of Lemon Meringue Pie.
If you have an ice cream maker, then you need to add this recipe to the top of your ice cream making list. And if you don’t have an ice cream maker, you need to add buying one to the top of your list (then go back to the beginning of this paragraph).