Lemon Meringue Ice Cream


Nigella’s Lemon Meringue Ice Cream

Hopefully you'll go the easier route and enjoy this refreshing summery ice cream without having expended an undue amount of elbow grease. If you're a fan of lemon meringue pie, you'll love this ice cream. It truly is like an ice cream version of the pie, sans pastry and is probably my favourite ice cream flavour.

Nigella’s Lemon Meringue Ice Cream

Nigella's Lemon Meringue Ice Cream from How To Eat

I saw this recipe of Jane and Elizabeth's Pelly's in the Womens chefs of the Great Britain, though I've changed it slightly here. The original version specified home made meringues and home made lemon curd, but I brazened it out with the bought stuff and suggest, for ease, that you do too. If you are using shop meringues and curd you may to add more lemon juice and zest or it will be too sweet. Taste to see, it needs an edge to it:

  • 600ml whipping cream
  • 225g greek yogurt
  • 320g lemon curd
  • juice and zest of 2 lemons
  • 6 meringue nests
  1. Whip the cream until fairly stiff and fold in the yogurt. Add the lemon curd, lemon juice and zest (you will find it easier to stir in the curd if you add the lemon juice to it first) and the meringues, broken up into small pieces, but not so small so that they dissolve into dust.
  1. Put into a container, it should be a shallow rather than tall one and freeze, And that's all there is to it. Ripen in the fridge for 40 minutes before you want to eat it. You could dribble over it some clear honey or some more lemon curd diluted to runninness with lemon juice.

From How To Eat by Nigella Lawson

Nigella’s Lemon Meringue Ice Cream

Lemon Curd in the microwave

Makes 3 cups


  • 5 eggs
  • 3/4 cup caster sugar
  • rind of 1 lemon
  • 3/4 cup freshly squeezed lemon juice
  • 125g butter, chilled, cubed


Step 1 - Combine eggs, sugar, and lemon rind in a 6-cup, heatproof, microwave-safe bowl. Mix with balloon whisk until combined, gradually adding the lemon juice while whisking. Add the cubed butter.

Step 2 - Place onto a microwave-safe rack or upturned microwave-safe plate and cook, uncovered, for 7 to 10 minutes on MEDIUM (50%) power, stirring every minute until thick enough to coat a metal spoon. Pour into sterilised jars, seal and label. Place in the fridge to cool.

Step 3 - To serve, spoon into cooked pastry cases or over hot crumpets or toast.

Notes & tips

Variation: If desired, replace lemon juice with lime juice or passionfruit pulp.


Super Food Ideas - June 2003 , Page 79

Recipe by Janelle Bloom

Nigella’s Lemon Meringue Ice Cream