Lemon Meringue Ice Cream – Zesty, Creamy & Completely Irresistible

Bright, tangy lemon meets sweet, crisp meringue in this creamy ice cream recipe. A refreshing twist on a dessert favourite — pure summer indulgence.

Sometimes the best flavour inspiration strikes when you least expect it — like standing on a breezy seafront, sun on your face, sea salt in the air, and an ice cream cone in hand.

Recently, I had one of those moments. A visit to a local beach, the sun was glorious, the sea breeze strong, and the moment called for some ice cold refreshment. My son stuck with his faithful vanilla, my friend Annie took a chance on lemon meringue, and I went for a favourite flavour – Biscoff. All very delicious and refreshing.

However, being me, I had to get a taste of the others – all for research purposes, right?

My son’s vanilla? Deliciously smooth, deep Vanilla flavours and perfectly creamy – sometimes you simply cannot beat a good Vanilla, and then I sneaked a spoonful of Annie’s lemon meringue? Oh. My. Word. It was literally sensational.

The sharp, puckery tang of fresh lemon cut through the creaminess in the most refreshing way, while little nuggets of crisp, sweet meringue melted on my tongue, giving it perfect textural crunch between licks. I tried to go back for more, but she wasn’t having it, pfft.

It wasn’t just good — it was the sort of ice cream that makes you think – “Right, I have to make this”

So, here we are, haha.

✅ In This Article, You’ll Discover:

• The origins and charm of lemon meringue — and why it works so well frozen
• How to get a perfectly balanced tart-yet-sweet lemon custard base
• The trick to folding meringue without it turning soggy
• A no-churn option if you don’t have an ice cream maker
• Dairy-free adaptations for plant-based scoops

🍋 The Story Behind Lemon Meringue

Lemon meringue’s roots lie deeply in English kitchens, although it’s believed to have originated in Switzerland. Think lemon curd — a rich, glossy spread made from fresh lemon juice, sugar, butter, and eggs — its sharp tartness balanced by buttery sweetness. Then comes the meringue: crisp, airy, and meltingly light, the perfect counterpoint to lemon’s citrusy zing.

This combination of sharp and sweet, creamy and crunchy, is what makes lemon meringue a timeless dessert. And when you add ice cream to the mix? That cool, velvety texture not only tempers the lemon’s acidity but also intensifies its brightness, creating a spoonful that’s as refreshing as it is indulgent.

The frozen form keeps the meringue shards crisp, the lemon tang alive, and every bite a perfect contrast of flavour and texture.

Ready to give it a go?

💡 Did You Know? Lemon meringue pie is believed to have originated in the 19th century — with the earliest versions credited to a Swiss baker named Alexander Frehse.

🍋 Lemon Meringue Ice Cream Recipe

Let’s turn that seaside inspiration into a recipe you’ll want to make again and again.

(Prep: 25 mins + chilling | Churn: 20–25 mins | ,4+ hrs | Serves: 6)

Ingredients

For the lemon custard base:

• 500ml double cream
• 250ml whole milk
• 5 large egg yolks
• 150g caster sugar (split into 100g + 50g portions)
• Zest of 2 unwaxed lemons
• 120ml fresh lemon juice (about 2–3 lemons)
• Pinch of salt

For the meringue mix-in:

• 80g shop-bought or homemade meringue nests, broken into chunks

Optional dairy-free adaptation:

• Swap double cream for coconut cream
• Swap milk for oat milk
• Use a plant-based yolk replacer or skip yolks for a rich coconut–lemon base

Method

1️⃣ Make the lemon custard:

• In a saucepan, heat the cream, milk, lemon zest, and 100g sugar until steaming (do not boil).
• In a separate bowl, whisk egg yolks until pale.
• Gradually pour the hot cream into the yolks, whisking constantly.
• Return mixture to the pan and stir over low heat until it thickens enough to coat the back of a spoon.
• Remove from heat, strain to remove zest, then stir in lemon juice and a pinch of salt.
• Cool completely, then chill for at least 4 hours.

2️⃣ Churn & fold:

• Churn the chilled custard in your ice cream machine until nearly set.
• Gently fold in the meringue chunks.

3️⃣ Freeze:

• Transfer to a lidded tub and freeze for 4–6 hours until scoopable.

💡 Did You Know? Adding lemon juice to meringue not only boosts flavour — the acidity also helps stabilise the egg whites, giving you that perfect fluffy crunch.

Nutritional Information (per serving)

Based on 6 servings, using the dairy version without extra toppings:

• Calories: 410 kcal | Fat: 30g | Saturated Fat: 18g | Carbohydrates: 32g (of which Sugars: 31g) | Protein: 5g | Fibre: 0g | Salt: 0.2g

💡 Tip: If you’re adding lemon curd drizzle or extra meringue on top, adjust values upward.

Serving suggestions:

• Serve in waffle cones with extra meringue crumbled on top.
• Drizzle with a little lemon curd for extra zing.
• For a seaside flair, top with candied lemon peel.

💡 Pro Tip: Add the meringue at the very last moment before freezing — too soon, and it will dissolve into the ice cream.

📎 If you love lemon, try these recipes too:

• 🍋 Lemon Sorbet – The Ultimate Citrus Cooler
• 🍋 Classic Lemon Gelato – Italian Sunshine in a Scoop
• 🍋 Lemonade Ice Lollies – Simple, Sweet & Refreshing

The Final Scoop

Lemon meringue ice cream is summer in a spoon — bright, fresh, creamy, and just a little cheeky with its tangy, cheek puckering kick. Whether you’re recreating a seaside holiday memory or just want something light yet indulgent, this one will have everyone asking for seconds.

We hope that you have enjoyed our article – Lemon Meringue Ice Cream – Zesty, Creamy & Completely Irresistible – and that we have inspired you to give this recipe a go. If you have any questions, please drop us a comment below, and we will be happy to get back to you.

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