• I don’t know whether to apologise or take a bow for finding this insanely delicous looking pudding  from this great food blog – plus you can freeze them for another day!



    For the meringues:
    2 egg whites
    1/2 cup (110 g) caster (superfine) sugar
    1/2 tsp vanilla extract
    1/2 tsp lemon juice
    For the vanilla ice cream:
    2 cups (500 ml) whole milk
    1 cup (250 ml) double (heavy) cream
    1/2 cup (100 g) sugar
    1 tbsp plus 1 tsp corn flour (cornstarch)
    1 tsp vanilla bean paste or 2 tsp vanilla extract
    Lemon curd, for assembly
    Make the meringues:

    Preheat the oven to 110 C and line a baking tray with baking paper.

    Place the egg whites in a large clean bowl and beat with an electric whisk until frothy. Add the lemon juice and continue to beat whilst gradually adding all the sugar until stiff peaks form. Take heaped tablespoons of meringue and dollop them onto the lined baking tray, spreadign them out slightly with the back of the spoon. Place into the oven to 70 minutes then switch the oven off and leave in the oven with the door closed for a further hour.

    To assemble:

    Spread about 1 tsp of lemon curd onto the underside of a meringue. Top with a scoop (mine is a 2 tbsp ice cream scoop) of vanilla ice cream and sandwich together with a second meringue. Eat immediately or wrap the sandwiches individually in cling film and freeze for up to 1 week.

    For a kickass vanilla ice cream recipe and the original post, visit Top with Cinnamon

  • 2 Comments to “Lemon Meringue Pie Ice Cream Sandwiches”

    1. Suz on


    2. Lizel Roman on

      omgosh!!!!!!!!!!!!!!That looks beyond delish!!

    Leave a Reply

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