Thursday, 24 March 2016

Mary Berry's lemon meringue ice cream

Mary Berry's lemon meringue ice cream
  • Serves:6
  • Prep time:
    plus 6 hours freezing time
  • Skill level:Easy peasy
Mary Berry's no-churn lemon meringue ice cream is a super easy way to turn broken meringues into a smart pudding - no ice cream maker required! It's dreamy with fresh summer berries, or even alongside a hot pudding. This simple ice cream recipe is made in a loaf tin so you can cut slices out of your ice cream to make a smart dessert. Lemon meringue is a really classic flavour combo as the sweet and crunchy meringues go so well with tangy lemon. This dessert is a real treat any night of the week, as it can keep for ages in the freezer - all you have to go is pull it out when you need it!


  • 50g meringues (they can be broken ones)
  • 300ml double cream
  • grated zest and juice of 1 lemon
  • ½ jar of homemade or luxury lemon curd
  • seasonal fruits, to serve
This ice cream can be made and kept in the freezer for up to a month which means that when you've got guests coming, you can remove it from the freezer and bring it to room temperature for 10 minutes before serving.


  1. Line a 1lb (450g) loaf tin with cling film. Lightly break up the meringue into chunky pieces. Whisk the cream lightly until the whisk leaves a trail when lifted. Add the lemon zest and juice, and the lemon curd to the cream. Lastly, fold in the meringue, trying not to over-crush the meringue pieces.
  2. Spoon the lemon meringue mixture into the loaf tin and cover with cling film, then freeze for at least 6 hours. If the ice cream has been in the freezer overnight or longer it has to be brought to room temperature for about 10-15 minutes before turning it out on to a plate.
  3. Dip a sharp knife in boiling water before slicing it. Individual slices of ice cream can be frozen again on a plastic tray and wrapped in cling film if you dont want to serve it all at once.
  4. Serve with seasonal fruits.

One Step Ahead by Mary Berry (Quadrille £20) Photography: Martin Brigdale

No comments:

Post a Comment