Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

Lemon Meringue Ice Cream delivers bright citrusy flavor thanks to lemon curd, zest and juice in this homemade frozen treat.

Recipe by Southern Living July 2013

Gallery

Hector Sanchez; Stylist: Buffy Hargett

Recipe Summary

hands-on:
15 mins
total:
3 hrs
Yield:
Makes about 1 qt.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process first 6 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.

    Advertisement
  • Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)

  • Whisk together lemon curd, sour cream, lemon zest, and lemon juice. Swirl lemon mixture and crushed meringue cookies into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.

  • *Vanilla extract may be substituted.

  • THE COOKIE: Gingersnaps, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.

Advertisement
Advertisement