Lemon Meringue 'Ice Cream' 8.000

Lara Ferroni

Apr 16, 2014

The soft, subtle flavor of this frozen dessert complements its semifreddo consistency. It stays creamy and easy to scoop even after several days in the freezer.

The original recipe calls for making an extra 2 cups of the meringue, to be used as a topping on each portion, lightly browned with a culinary torch. Feel free to try it.

Make Ahead: The meringue ice cream needs to be frozen for at least 1 hour or until it is slightly firm.

8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes a scant 4 cups

  • For the curd
  • 3 large egg yolks, lightly beaten
  • 1/2 cup superfine sugar
  • 1/4 teaspoon salt
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup fresh lemon juice (from 3 medium lemons)
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons unsalted butter, cut into chunks
  • For the meringue
  • 3 large egg whites, at room temperature
  • Tiny pinch of salt or cream of tartar
  • 3/4 cup superfine sugar


For the curd: Fill a large pan or bowl with ice water.

Fill a medium saucepan with a few inches of water; place over medium heat.

Combine the egg yolks, sugar and salt in in a heatproof bowl that can be seated on the saucepan without touching the water beneath it. Place the bowl on the saucepan and whisk until the mixture is well combined and warmed through. (If any of the yolk curdles due to overheating or insufficient whisking, press the mixture through a fine-mesh strainer.)

Add the lemon zest and juice; stir with a spoon to form a curd with the consistency of a runny egg yolk. Remove the bowl from the saucepan; whisk in the vanilla extract, if using, and the butter to thicken the curd, which will become creamy. Seat the bowl in the ice water-filled pan or bowl to cool quickly.

For the meringue: Place the egg whites in the very clean bowl of a stand mixer fitted with a balloon-whisk attachment, or use a hand-held electric mixer. Beat on medium-low speed until foamy, then sprinkle in the salt or cream of tartar (to help the whites hold their form). Increase the speed to medium-high; beat for about 3 minutes or until soft peaks form. Sprinkle in the sugar, one large spoonful at a time, until you've added it all. Beat for 3 minutes to form a thick, glossy meringue. (The yield is about 3 cups.)

Gently fold the meringue into the lemon curd.

Transfer to a freezable container; cover and freeze until it firms slightly, about 1 hour, or up to several days.

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Recipe Source

Adapted from "Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping," by Lara Ferroni (Sasquatch Books, 2013).

Tested by Sarah Meyer Walsh.

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