Recipe courtesy of CamiCakes Creamery

Lemon Meringue Ice Cream

  • Level: Easy
  • Total: 8 hr 55 min (includes chilling time)
  • Active: 35 min
  • Yield: 1 quart
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Lemon Ice Cream:

1 cup milk

5 egg yolks 

2/3 cup granulated sugar 

1/2 cup lemon curd (store-bought or homemade) 

Zest and juice of 1 lemon 

1 cup heavy cream 


1 tablespoon cornstarch

1/2 cup granulated sugar 

1/4 teaspoon cream of tartar 

4 large egg whites 

1/2 teaspoon vanilla extract 


Special equipment:
a propane gas torch
  1. For the lemon ice cream: Bring the milk to a simmer in a medium saucepan.
  2. Whisk the egg yolks and sugar in a medium bowl until thick and light lemon colored, about 1 minute. Pour the milk into the egg mixture in a slow steady stream, whisking constantly to temper the egg yolks. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. Remove from the heat and following this order stir in the lemon curd, lemon zest, cream and lemon juice, mixing well between each addition.
  3. For the best results refrigerate overnight before churning in an ice cream machine according to the manufacturer's instructions.
  4. For the meringue: Mix the cornstarch and 1/2 cup water in a small saucepan. Bring to a simmer, whisking occasionally, until the mixture is thick and translucent. Remove from the heat.
  5. Mix together the sugar and cream of tartar in a large mixing bowl.
  6. Beat the egg whites in the bowl of an electric stand mixer fitted with the whisk attachment until frothy, and then add the vanilla.
  7. Beat in the sugar mixture 1 tablespoon at a time, followed by the cornstarch mixture, also 1 tablespoon at a time, and mix until stiff peaks form.
  8. Spread the meringue on top of the ice cream and torch.