Easy Lemon Meringue Ice Cream Food

LEMON ICE CREAM MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, 3 tablespoons sugar and a pinch of salt. Add the butter and lemon zest and work into the flour mixture until crumbly using your fingers or a pastry cutter. Separate the whole egg, adding the white to the other two for the meringue topping. Add the yolk to the dough and mix in until a soft dough forms. Press into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 25 minutes. Cool. Lightly score the pie shell with a sharp knife (cutting about halfway through the crust) into 10 slices to make cutting the frozen pie easier.
• Place the lemon ice cream in a large bowl and mix with a stiff spatula or wooden spoon until smooth, about 2 minutes. Mix in the food coloring if using. Spoon into the pie shell, smooth the top and place in the freezer until firm, 2 hours or overnight.
• Preheat the oven to 500 degrees F. Place all 3 egg whites, the remaining 1/3 cup sugar and a pinch of salt in a large heatproof bowl and put it over a pot with 1-inch of simmering water. Whisk until the sugar is dissolved, the eggs are warm and the mixture is fluffy. Whip with an electric mixer on medium-high speed until cooled, thick, glossy and stiff peaks form, about 2 minutes. Beat in the vanilla extract until just combined. Spread over the frozen pie and place in the oven until the meringue just browns, 1 to 2 minutes. Slice and serve.

LEMON MERINGUE ICE CREAM

Steps:

• In a large bowl, mix the custard and the single cream.
• Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
• Pour into an ice cream machine and churn according to the manufacturer's instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.

NO-CHURN LEMON ICE CREAM

Steps:

• Add the lemon zest, juice and caster/superfine sugar to the bowl of a food processor and whiz them together.
• With the motor running, gradually add the cream through the feed tube.
• Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into a shallow, airtight, freezer container or dish covered with two layers of cling film.
• Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
• Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
• To maintain the fresh flavour and creamy texture, it is best if consumed within 5 days.

LEMON MERINGUE FRIDGE CAKE

Steps:

• Grease and line a 900g loaf tin with baking parchment. Line the base with a row of biscuits. In a bowl, whisk the lemon zest and juice, mascarpone, cream, sugar and 50g lemon curd until thick and holding its shape. Transfer roughly 1 /4 of the mixture to a bowl and chill in the fridge for later.
• Layer the mascarpone and biscuits into the tin, and add the remaining lemon curd in spoonfuls between the layers. Break some biscuits to fill any gaps. You should have about four layers of biscuits, finishing with a layer of cream. Wrap the tin in cling film and chill for at least 8 hrs, or up to 48 hrs.
• When you're ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush 4 of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day.

GOOD MERINGUE

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

LEMON MERINGUE BARS RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (170˚C). Grease and line a 9-inch (23 cm) square baking dish with parchment paper and place on a baking sheet.
• Make the crust: combine the flour, powdered sugar, salt, and butter in a medium bowl, and use your hands to mix until a crumbly dough forms.
• Transfer the dough to the prepared pan, and use your hands to press it against the bottom and about 1 inch (2 cm) up the sides. Poke the bottom all over with a fork.
• Bake for 20 minutes, until light golden brown.
• While the crust is baking, make the lemon filling: In a large bowl, whisk together the eggs and egg yolk. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.
• When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and carefully return it to the oven for 25 minutes, until the filling no longer jiggles and the center is mostly set.
• While the filling bakes, make the meringue: In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined. Transfer the meringue to a pastry bag fitted with a large tip or zip-top bag with a corner snipped off.
• Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.
• Return to the oven for 10-12 minutes, until the meringues are lightly browned.
• Let cool completely, then refrigerate for 1-2 hours.
• Slice into 9 bars. Serve chilled or at room temperature.
• Enjoy!

LEMON MERINGUE ICE CREAM CAKE

Steps:

• Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.
• Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don't stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.
• When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.

EASY LEMON MERINGUE ICE CREAM

Steps:

• In a bowl mix the custard with the single cream.
• whip the double cream until it forms soft peaks, then stir in the lemon juice and zest.
• Fold this into the custard mixture.
• Pour into the icecream machine with the motor running and churn according to the manufacturer.
• When ready fold in the meringues gently and spoon into a container and freeze.
• Remove from the freezer about 30 minutes before serving and scopp into nice decorative glasses or ice cream cones.

LEMON MERINGUE ICE CREAM PIE

Steps:

• For the lemon curd: Whisk eggs and egg yolks together in a medium bowl and set aside.
• Melt butter in a medium metal bowl set over a large pot of simmering water.
• Whisk in sugar, lemon juice, lemon peel and salt. Gradually whisk in eggs yolk mixture. (Thin stream and whisk constantly, be careful not to cook the eggs. May want the egg yolks at room temperature before beginning this step.).
• Continue cooking and whisking until thick and thermometer reads 178-180 degrees F, about 8 minutes. (I was unable to get my mixture above 162, even after turning water up to boiling and cooking for 14 minutes, but it seemed thick, so I stopped for fear of over cooking, and it turned out fine.).
• Transfer curd to a small bowl and cover with plastic wrap pressed down to the surface. Chill for a minimum of 4 hours.
• NOTE: Curd can be made up to 2 days ahead.
• For the crust: Preheat the oven to 400 degrees.
• Mix together pecans, sugar and butter in a medium bowl until moistened. Press into a 9-inch glass pie dish--mixture will be crumbly. (I used a 10-inch glass pie dish.).
• Bake crust until lightly toasted, about 12 minutes. Crust will slip down the sides of the dish. Use the back of a spoon to press crust back into place.
• Cool crust on a rack. Freeze crust for 30 minutes.
• Dollop 1 1/2 cups of the softened ice cream into the bottom of the crust and spread into an even layer. Spread the lemon curd over the ice cream and freeze until firm, about 2 hours. (Note: I froze after putting in the first ice cream layer, too, for about 30 minutes.).
• Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours.
• For the meringue: Using an electric mixer, beat egg whites in a medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, swirling decoratively.
• NOTE: All steps above can be done up to one day ahead of time. Freeze pie until ready to brown the meringue.
• To finish the pie, using a kitchen butane torch, toast the meringue until golden in spots or place pie in a preheated 500 degree F oven until meringue is golden in spots, watching to prevent burning (about 3 minutes). (I used the oven method.).
• Cut pie into wedges and serve immediately.

LEMON MERINGUE ICE CREAM

Steps:

• Stir condensed milk, lemon peel and juice until mixed.
• Beat cream until still and fold ind condensed milk mixture.
• Line a 118cm spring clamp pan with cling film.
• Spoon 1/3 mixture into pan and smooth out.
• Sprinkle half the meringue pieces over.
• Repeat layers ending with condensed milk layer.
• Place in freezer until frozen.
• Loosen pan and pull off cling film.
• Sprinkle with Lemon Zest and serve.
• Serve with fresh fruit or cream.

EASY ICE CREAM (FOR ELECTRIC ICE CREAM MAKER)

Steps:

• Mix the milk and sugar until well mixed.
• Add vanilla & salt.
• Pour into electric ice cream maker and follow instructions as stated.

TANGY LEMON PUDDING WITH LEMON MERINGUE ICE CREAM

Steps:

• For the lemon sauce, beat together the eggs and yolk with the zest and juice. Add the sugar and butter, then place the bowl over a pan of gently simmering water. Stir until the sauce is glossy and has thickened to coat the back of the spoon. Remove and leave to cool.
• For the ice cream, churn the crème fraîche in an ice-cream machine until it is thick. Remove from the machine, then marble in 200ml of the cooled lemon sauce and fold through the meringue pieces. Transfer to the freezer for 3-4 hrs until frozen.
• Heat oven to 200C/180C fan/gas 6. Butter 4 individual pudding moulds and line the bases with greaseproof paper. Beat the butter and sugar until pale and fluffy. Gently fold in the eggs and flour alternately, a little at a time, until combined, then add the zest and juice. Spoon into the moulds so that they are three-quarters full and bake for 20 mins until golden, risen and firm to the touch. Leave to cool slightly, then turn out. To serve, gently reheat the sauce, pour over the puddings and accompany with the ice cream.

LEMON CREAM SAUCE

Steps:

• Heat the cream in a small saucepan over medium-high heat and bring to a boil. Lower the heat and whisk in the sour cream. Heat gently just until warm; do not allow to boil. Remove from the heat and whisk in the lemon juice, salt, and pepper to taste.

LEMON MERINGUE ICE-CREAM PIE

Steps:

• Let ice cream stand at room temperature until soft enough to spread. Spoon 2 cups of the ice cream into the crust. Top with 3/4 cup of lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula to blend.
• Insert vanilla wafer cookies around the edge of pie. Cover and freeze overnight or for 8 hours. --- MERINGUE: 3 egg whites 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 6 Tablespoons granulated sugar Beat egg white in a small bowl with vanilla and cream of tartar at medium speed until soft peak form. Gradually add sugar, beating at high speed until stiff peaks form and sugar has dissolved. Spread to edge of crust to avoid shrinkage. Bake as directed below.
• Spread prepared meringue over pie. Brown with a kitchen torch if desired.;otherwise preheat broiler with rack 8 inches from heat and brown for 30-45 seconds until golden brown. Serve immediately, or cover loosely with plastic wrap or place in plastic pie carrier and freeze 4 hours or up to 1 week.