A summery twist of one of my all time favourite deserts: Lemon Meringue Pie. The tart sour lemon curd combined with sweet and crispy meringue is heavenly.
This recipe yields more meringue than necessary to mix into the ice cream, however it uses up all the egg white from the eggs used to make the custard for the ice cream reducing waste. Besides, how could excess meringues be a problem!
This recipe requires the use of an ice cream machine. You can of course try to do it without, but the ice cream machine will yield a much smoother ice cream. In order to make the lemon curd you will need to use a double boiler, or if you don’t have one to hand, you can use a heatproof bowl on top of a sauce pan with a small amount of simmering water.
|100 grams butter|
|225 grams caster sugar|
|3 lemons (juice and zests)|
|250 millilitres whole milk|
|250 millilitres double cream|
|5 egg yolks|
|75 grams caster sugar|
|300 grams caster sugar|
|5 egg whites|
If you taste the custard before freezing, it may taste very sweet. Don't worry about this as sweetness is surpressed when frozen and it will be delicious.
Keep the excess meringues in an airtight tin and they'll stay fresh for several days. You can break them up and use them as a garnish on top of your ice cream or just enjoy them seperately.
vegetarian gluten free