Lemon Meringue Pie Ice Cream

Why Make this Recipe

Top Reasons You’ll Love this Lemon Meringue Ice Cream

• No ice cream required!
• Perfect balance of flavors and textures
• All the flavor of lemon meringue pie, but in ice cream form!

Despite the three different elements going on in this lemon meringue pie ice cream, it is surprisingly easy to make and I love that I don’t have to pull out my ice cream maker to do it! It is sweet, a little bit tart and the contrasting textures of creamy lemon pie ice cream, pillowy soft meringue, and crisp graham cracker crust are perfection!

If you love homemade ice cream, be sure to try our gooey butter cake ice cream and fruity pebbles ice cream next!

Ingredient Notes

• Heavy Whipping Cream. The heavy whipping cream is whipped and folded into the lemon pie ice cream mixture making it light without having to churn it.
• Sweetened Condensed Milk. Sweetened condensed milk is essential to a no churn ice cream. The high sugar content lowers the freezing point and stops ice crystals from forming in the ice cream, making it soft and creamy.
• Lemons. We use lemon juice and lemon zest to flavor the lemon meringue ice cream base.
• Yellow Food Coloring. We add a tiny bit of yellow food coloring to give it that signature lemon yellow color. You may omit if you prefer.
• Graham Crackers. Graham cracker crumbs are the base for the graham cracker crust swirl in the lemon meringue pie ice cream.
• Butter. Butter helps the graham cracker crust stay crispy after being baked.
• Salt. A little salt balances the flavors of the graham cracker crust.
• Sugar. White, granulated sugar sweetens the meringue and the graham cracker crust.
• Cream of Tartar. Cream of tartar helps stabilize the egg whites in the meringue by preventing the egg whites from sticking together.
• Egg Whites. Large, egg whites are used as the base for the meringue.
• Vanilla. Vanilla adds flavor to the meringue.

How to Make this Recipe

1. Make Graham Cracker Crust. Crush graham cracker into fine crumbs using a rolling pin or by blitzing inside a blender or food processor. Mix the graham cracker crumbs with sugar, salt, and melted butter. Spread it evenly across a baking sheet for 5-8 minutes, stirring halfway through. Cool completely before using.

2. Warm Egg Whites. Place egg whites, sugar, and cream of tartar in a heat safe bowl over a pot of simmering water, making sure the bowl is not touching the water. Whisk continuously, scraping down the sides of the bowl regularly, until the sugar has completely dissolved (about 160-175 degrees Fahrenheit). You can test to see if its dissolved by rubbing the egg whites between your fingers to feel for sugar granules.
3. Whip Meringue. Remove the bowl from the pot of water, add the vanilla, and using a hand mixer, whip the mixture. Start at a low speed and increase the speed slowly. Whip the meringue until it is smooth, glossy, and has stiff peaks.

4. Whisk Condensed Milk. Whisk together sweetened condensed milk, lemon juice, lemon zest, and a few drops of yellow food coloring (optional) until smooth.
5. Whip Cream. Whip the heavy whipping cream until you reach stiff peaks.

6. Fold Together. Fold the whipped cream into the sweetened condensed milk mixture until completely smooth.
7. Layer Ice Cream. In a large container (I used a bread loaf pan), begin layering the lemon meringue pie ice cream. Spread a third of lemon ice cream on the bottom of the pan, then generously layer the meringue and graham cracker crumbs. Repeat these layers two more times times. Cover with plastic wrap and freeze until hard (about 4-6 hours). Then eat and enjoy!

Tips on Making Swiss Meringue

We use a Swiss meringue in this recipe for a soft, marshmallowy, meringue swirl in this lemon pie ice cream. Swiss meringue is different from French or Italian meringues. Swiss meringue gently cooks the egg whites and sugars together over a simmering pot of water. By cooking the egg whites and sugar together, the eggs are safe to consume and the meringue is made more stable.

Tip 1: Start with a clean bowl, tools, and egg whites.

First off, make sure there is no trace of egg yolk at all in your egg whites. Even a little bit of yolk can inhibit the whites from whipping up properly.

Second, use a glass or metal bowl to make the meringue. Plastic bowls are made from oil; and oil, grease, and fat stop egg whites from whipping up.

Third, make sure your bowl and tools are super clean. Any trace grease on them will also stop the egg whites from whipping up. You can always use a little bit of vinegar or lemon juice to wipe down your tools and remove any bit of grease.

Tip 2: Dissolve the Sugar Properly.

You’ll place your heat-safe bowl over a pot of simmering water, make sure the bowl does not touch the water, and gently stir the egg whites, cream of tartar, and sugar together. Use a rubber spatula to scrape down the sides and make sure there is no little bits of sugar stuck there. Any extra sugar granules can result in a grainy, textured meringue

If you are using a thermometer you’ll heat the egg whites and sugar to roughly 145 degrees Fahrenheit. However, you do not need to use a thermometer. You can instead just use your fingers to test for if the sugar has completely dissolved. Dip your (clean) fingers into the egg white and sugar mixture and rub it between your fingers. If you can still feel the sugar granules it needs to cook and dissolve longer. If the mixture feels smooth, then it has dissolved enough and can be removed from the heat.

Tip 3: Whip Until Stiff Peaks.

Whip the meringue until it is thick and glossy and holds it shape in a stiff peak when the attachment is removed. Another way to check and see if it is whipped enough to turn the bowl upside down, the meringue should stay put. Stop whipping once you reach stiff peaks, if you over whip the meringue you run the risk of the meringue deflating, curdling, and becoming soupy.

FAQs and Expert Tips

How to Store this Recipe

This lemon meringue ice cream should be stored in an airtight container in the freezer. I recommend placing a layer of plastic wrap over the top to prevent any air from getting in and getting freezer burn. It’s best eaten within two months of making.

More Lemon Recipes to Try