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25Prep Time

Lemon Meringue Ice Cream

About the bake

This is so easy to make, yet very impressive to serve and everyone will love it. Why not try a lime version too! This is a bit of a rare dessert with bakers often choosing to make Lemon Meringue Pie rather than ice cream. This recipe will change your ways as its so easy to make and looks just as good (if not better) sitting in the middle of a dinner table.

25Prep Time


  1. Step 1:

    Cut three thin slices of lemon and reserve for decoration. Peel the zest and squeeze the juice from the remaining lemon.

  2. Step 2:

    Whip the cream until it just forms soft peaks. Stir in the lemon juice, lemon zest, lemon extract, sugar and yoghurt.

  3. Step 3:

    Crush the meringues into smallish pieces and stir in.

  4. Step 4:

    Spoon the ice cream mixture into a non stick 1kg/2lb loaf tin, adding spoonfuls of lemon curd then stir just a little to swirl the lemon curd in.

  5. Step 5:

    Place in the freezer and freeze overnight until firm.

  6. Step 6:

    To serve, dip the tin into a bowl of boiling water for 20 seconds then invert onto a plate and unmould the ice cream. Top with lemon slices and serve in slices.


    • 1/2 teaspoon Nielsen-Massey Lemon Extract
    • 1 Lemon(s) (juice and zest)
    • 300ml Double cream
    • 300ml Greek yoghurt
    • 3 tbsp Billington's Unrefined Golden Caster Sugar
    • 5 tbsp Lemon curd
    • 3 Meringue nests


  • Sharp knife
  • Whisk
  • Loaf tin

Nutritional Information

per 75g
  • 223cal Energy
  • 18g Fat
  • 11g of which Saturates
  • 13g Carbohydrates
  • 13g of which Sugars
  • 2.5g Protein
  • 0.09g Salt

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