Lemon Meringue Pie Ice Cream
Lemon Meringue Pie Ice Cream is the perfect treat for the whole family to enjoy. It's a super delicious and fluffy ice cream which has so much goodness to it; creamy lemon curd, crunchy meringues and tasty digestive biscuits. It is a total feast for all senses and you are going to love how amazing the ice cream tastes and how easy it is to make using your Thermomix.
If you are pressed for time, you can also use store bought digestive biscuits and meringues. You can also crumble up the digestive biscuits to create a sand or crumb as an option for serving too. Or it's great to keep it simple and serve this yummy ice cream in waffle cones.
The kids are going to love it. If you haven't seen my epic Thermi Servebowls yet, check them out they are perfect for keeping the ice cream cold for a while and their newly designed silicone lids make it super easy to take it with you on a picnic.
Ingredients
Lemon Curd
- 180 g caster sugar
- 2 lemons zest only
- 100 g lemon juice
- 3 large eggs
- 120 g unsalted butter in small chunks
Meringue
- 4 egg whites
- 2 tsp cream of tartar
- 200 g caster sugar
- 1 tsp vanilla extract
- 2 tsp cornflour
Digestive Biscuits
- 75 g unsalted butter chilled, in small chunks
- 100 g wholemeal plain flour
- 65 g fine or medium oatmeal
- 1/2 tsp baking powder
- 35 g Demerara sugar
- 1 to 2 Tbsp whole milk
Ice Cream
- 300 g double cream or thickened cream
- 4 eggs separated
- 1/2 tsp cream of tartar
- 100 g caster sugar
Instructions
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For the lemon curd, place the caster sugar and lemon zest in the Thermomix bowl and chop 20 Sec. / Speed 10. Scrape down the sides of the bowl using a spatula. Insert the butterfly whisk attachment. Add the lemon juice, eggs and butter to the mixing bowl. Cook 14 Min. / 80C / Speed 3. Clean the mixing bowl throughly.
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For the meringue preheat the oven to 80C / 60C Fan / Gas Mark 1/4.
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Insert the butterfly whisk attachment into the mixing bowl and add the egg whites and cream of tartar. Whisk 4 Min. / 37C / Speed 3.5.
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Whisk again 5 Min. / 37C / Speed 3.5 and very slowly, every 20 seconds, add 1 Tbsp of the caster sugar through the lid.
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Add the vanilla extract and cornflour and gently fold into the mixture with a spatula.
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Fill a piping bag with the meringue and pipe little dollops onto a baking tray lined with greaseproof paper. Bake in the oven for 2-3 hours until they feel dry to the touch. You can place a wooden spoon between the oven and the oven door to keep the airflow going and avoid any condensation and humidity in the oven. This will speed up the cooking time. Remove and place on a wire cooling rack until cooled.
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For the digestive biscuits, place the butter, wholemeal flour, oatmeal, baking powder, Demerara sugar and milk in the Thermomix bowl and combine 10 Sec. / Speed 5. Roll the mixture out between 2 sheets of baking paper to 1cm thickness and place into the fridge for 30 mins.
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Preheat the oven to 170C / 150C Fan / Gas Mark 3. Line two baking trays with greaseproof paper and set aside.
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Using a 6cm round cookie cutter, cut into circles, keeping the leftover pieces to bake as well. Place the biscuits and the leftover pieces of dough on the prepared trays. Bake for 10-12 minutes or until the edges are just starting to brown. Remove from the oven and place on a wire cooling rack until completely cooled.
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For the ice cream, insert the butterfly whisk attachment into a clean mixing bowl. Place the double cream in the mixing bowl and whisk on Speed 4 until stiff, watching carefully to avoid over whipping (this could take anywhere from 20-45 seconds). Transfer to a small bowl and set aside. Clean the mixing bowl and butterfly whisk attachment.
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Insert the butterfly whisk attachment into the cleaned mixing bowl. Place the egg whites and cream of tartar in the mixing bowl. Whisk 3 Min. / 37C / Speed 3.5. Whisk again 2 Min. / 37C / Speed 3.5 while slowly adding the caster sugar through the hole in the mixing bowl lid a teaspoon at a time. Scrape down with a spatula and whisk again 20 Sec. / Speed 3. Remove the meringue and place in a large bowl. Set aside.
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Without cleaning the bowl, insert the butterfly whisk attachment again. Place the egg yolks in the mixing bowl and beat 1 Min. / Speed 4. Add the egg yolks to the meringue and add the double cream as well. Gently fold the mixture with a spatula until it is fully combined but still fluffy. Be careful not to over mix as the mixture will deflate and it will loose its fluffiness.
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To assemble the ice cream, place the ice cream mixture into a sealable container, swirl through 2/3 of the lemon curd and 1/2 of the meringues. Place into the freezer overnight.
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To serve, place scoops of the ice cream onto serving plates and serve with extra curd, meringue and digestive biscuits. Enjoy!