Scoop Kitchen
Lemon Meringue Pie
Zesty lemon ice cream with swirls of lemon curd and crunchy pieces of crisp meringue. Tart, sweet and creamy, like the pie.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Ice Cream
- Makes
- 4 servings6 servings
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 137 g), estimated
Whole tubpint: 1227 kcal, 14 g protein1841 kcal, 21 g protein (709 ml24 oz). Contains: Milk, Egg.
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
447 of 473 ml671 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
Mix-ins go in at the end, after spinning, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Microwave 30 g full-fat cream cheese2 tbsp full-fat cream cheese2 tbsp cream cheese45 g full-fat cream cheese45 g full-fat cream cheese1½ oz cream cheese in a large bowl for 15 seconds to soften it.
- Add 70 g caster or granulated sugar85 ml caster or granulated sugar⅓ cup granulated sugar105 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar and 2 tsp finely grated lemon zest2 tsp finely grated lemon zest2 tsp finely grated lemon zest1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest and whisk for about 1 minute, until smooth and fluffy.
- Slowly whisk in 150 ml whipping cream150 ml whipping cream⅔ cup heavy cream225 ml whipping cream230 ml whipping cream1 cup heavy cream and 180 ml whole milk180 ml whole milk¾ cup whole milk270 ml whole milk270 ml whole milk1 cup + 2 tbsp whole milk, then whisk in 40 ml fresh lemon juice2½ tbsp fresh lemon juice2½ tbsp fresh lemon juice60 ml fresh lemon juice60 ml fresh lemon juice¼ cup fresh lemon juice a little at a time.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
- If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 3 tbsp lemon curd3 tbsp lemon curd3 tbsp lemon curd4½ tbsp lemon curd4½ tbsp lemon curd4½ tbsp lemon curd and 15 g crisp meringues150 ml crisp meringues⅔ cup crisp meringues25 g crisp meringues230 ml crisp meringues1 cup crisp meringues, then run Mix-in.
To serve: Serve with a few meringue kisses on the side for extra crunch.
My notes
Tips
- For a key lime pie version, use lime zest and lime juice instead of lemon.
- Add 2 tbsp crushed digestive biscuits or graham crackers with the meringue for the taste of a buttery pie crust.
- Chill the curd so it stays in swirls, and add the meringue right before serving: it turns chewy in the freezer after a day.
Why it works
Cream cheese and plenty of cream stand up to the lemon juice, so the base stays smooth and tangy instead of curdling. The curd stays soft because of its sugar, and the meringue stays crisp for a while because it holds almost no water.
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