Lemon meringue ices recipe

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serves: 12
Skill: medium

Nutrition per portion

Calories 197 kCal 10%
Fat 9g 13%
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  • This melt-in-the-mouth dessert is great for summer parties: the lemony taste gives it a real kick


    • 125g (4oz) caster sugar
    • Juice of 2 lemons (6-7tbsp)
    • 500g (18oz) tub thick Greek yogurt
    • 150ml (¼ pint) double cream
    • 1 heaped tsp good-quality lemon curd per person, to serve
    • 1 meringue shell per person, to serve


    • Whisk the sugar and lemon juice in a large bowl until the sugar dissolves. Add the yogurt and cream. Spoon into a plastic container. Freeze for a few hours until slushy. Mix well and freeze, then mix again and freeze.

    • To make up, spoon the ice-cream mixture into a metal cooking ring or cutter (about 6.5cm/2¾ in in diameter) on a piece of greaseproof paper to make a round about 2.5cm (1in) high. Shape as many as you need, putting them on a tray and returning them to the freezer quickly to firm up. This can be done the day before serving.

    • To serve, place each ice-cream round on a chilled plate. Spoon lemon curd over, then place a meringue on top and serve.

    Top tip for making Lemon meringue ices

    If you prefer, you can add broken meringue to the ice-cream mixture - 45g is enough. Serve in scoops and drizzle with lemon curd.

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