This homemade Lemon Meringue Pie Ice Cream brings together creamy citrus sweetness, marshmallowy swirls of meringue, and the irresistible crunch of a golden graham cracker crust—all without an ice cream maker.
Each scoop is refreshing yet indulgent, offering a good balance of protein, calcium, and energizing carbs.
Easy to prepare, freezer-friendly, and deeply satisfying, it’s a perfect treat for everyday enjoyment or entertaining guests.
Lemon Meringue Pie Ice Cream
Equipment
- 1 Mixing Bowl (large)
- 1 heatproof bowl (medium)
- 1 saucepan (for simmering water)
- 1 hand or stand mixer
- 1 Baking sheet
- 1 loaf pan (or freezer-safe container)
- Measuring Cups and Spoons
- Rubber spatula (1)
- Whisk (1)
Ingredients
Graham Cracker Crust:
- 6 sheets graham crackers about 1 cup / 90 g, finely crushed
- 2 ½ tablespoons unsalted butter melted (35 g)
- 2 tablespoons granulated sugar 25 g
- Pinch of salt
Meringue:
- 3 large egg whites
- ½ cup granulated sugar 100 g
- Pinch of cream of tartar
- 1 teaspoon vanilla extract
Lemon Ice Cream Base:
- 2 cups heavy whipping cream 480 ml
- 1 can 14 oz / 397 g sweetened condensed milk
- 3 tablespoons lemon zest from about 3 large lemons
- ¾ cup fresh lemon juice 180 ml, from about 3 lemons
- Few drops yellow food coloring optional
Instructions
- Prepare the Graham Cracker Crust: Begin by preheating your oven to 350°F (175°C). While the oven warms, finely crush the graham cracker sheets into crumbs using a food processor or by sealing them in a zip-top bag and crushing with a rolling pin. You should end up with about one cup of fine crumbs. Transfer them to a mixing bowl and stir in the sugar, melted butter, and a small pinch of salt until the mixture resembles damp sand and holds together when pressed. Spread the crumb mixture evenly over a baking sheet, breaking up any large clumps with a spoon or your fingers. Bake for 5–8 minutes, stirring halfway through to ensure even browning. The crumbs should come out golden and crisp but not burned. Remove from the oven, let them cool completely, and set aside—you’ll use them later for layering.
- Create the Meringue Base: Fill a small saucepan with a few inches of water and bring it to a gentle simmer. Place the egg whites, sugar, and cream of tartar in a heatproof mixing bowl and set the bowl over the simmering pot to create a double boiler. Stir constantly with a whisk or spatula while the mixture warms. You’ll notice the egg whites become frothy, and the sugar should dissolve completely. To test, rub a small bit between your fingers—if you no longer feel gritty sugar granules, it’s ready. The mixture should reach around 145°F (63°C) for food safety.
- Whip the Meringue to Glossy Peaks: Carefully remove the bowl from the heat and let the mixture cool down to room temperature for a few minutes. Add the vanilla extract. Using a hand mixer or stand mixer, begin whipping the egg white mixture on a low setting, gradually increasing the speed every minute. Continue whipping until the meringue is thick, shiny, and forms stiff peaks that stand straight when you lift the beaters. This step can take several minutes, so be patient. The finished meringue should look glossy and smooth with no graininess. Allow it to cool completely before layering into the ice cream.
- Whip the Heavy Cream: In a separate large chilled bowl, pour in the heavy whipping cream. Using a clean whisk attachment or beaters, whip the cream until it thickens and forms stiff peaks. You’ll know it’s ready when the cream holds its shape and doesn’t collapse when you lift the whisk. Be careful not to overwhip, as this can cause the cream to separate into butter.
- Mix the Lemon Cream Base: In another medium-sized bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and optional drops of yellow food coloring. The lemon juice may slightly thicken the condensed milk, creating a silky, tangy mixture. This is the flavor backbone of your ice cream.
- Combine Cream and Lemon Mixture: Gently fold the whipped cream into the lemon-condensed milk mixture using a spatula. Work slowly and carefully with upward folding motions to keep the mixture airy and light. The goal is to fully incorporate the lemon base into the whipped cream without deflating it. Continue folding until no streaks remain and the mixture is smooth and uniform.
- Assemble the Ice Cream Layers: Choose a loaf pan or another freezer-safe container. Begin by spreading about one-third of the lemon ice cream base evenly across the bottom. Next, spoon a thin layer of meringue over the top, spreading gently so it doesn’t mix into the lemon cream. Sprinkle generously with the cooled graham cracker crumbs, letting them scatter unevenly for texture. Repeat this process two more times—layering lemon ice cream, meringue, and crumbs—until all components are used up. End with a final dusting of crumbs for a pretty finish.
- Cover and Freeze the Ice Cream: Smooth the top with a spatula, then cover the container tightly with plastic wrap or an airtight lid to protect it from freezer burn. Place it in the freezer and allow it to chill for at least 4–6 hours, or until completely firm.
- Serve and Enjoy: When you’re ready to serve, remove the ice cream from the freezer. If it feels very firm, let it rest at room temperature for 5–10 minutes before scooping—this softens the texture and makes it easier to serve. Scoop into bowls or cones and enjoy the creamy lemon tang, fluffy meringue, and crunchy graham cracker bites in every spoonful.
Notes
- Ensure whipped cream and meringue reach stiff peaks for a light, airy texture.
- Heat egg whites gently over simmering water to dissolve sugar completely and ensure food safety.
- Fold lemon mixture into whipped cream slowly to maintain fluffiness and prevent deflating.
- Layer ice cream, meringue, and graham crumbs instead of mixing for textural contrast in each bite.
- Optional yellow food coloring enhances visual appeal but does not affect flavor.
- Avoid zesting the lemon too deeply; the white pith is bitter and can affect taste.
- Let ice cream sit for a few minutes at room temperature before serving for easier scooping.
- Store in an airtight container with plastic wrap pressed on top to prevent freezer burn.
- Best enjoyed within two months for peak freshness and flavor.
Chef’s Secrets for Perfect Results
The success of this recipe lies in patience and careful technique.
When whipping the cream, stop as soon as it forms stiff peaks to avoid overmixing, which can cause curdling.
For the meringue, gently heating the egg whites ensures food safety and helps sugar dissolve smoothly, giving you a glossy finish.
Always fold the lemon mixture into the whipped cream slowly to maintain lightness—this is what keeps your ice cream creamy instead of icy.
Finally, layering rather than stirring the meringue and crust adds pockets of flavor and texture in every scoop.
Serving Suggestions to Impress Guests
This ice cream is delightful on its own, but you can elevate it with thoughtful pairings.
Serve in crisp waffle cones for a nostalgic treat, or scoop into small bowls and top with fresh berries for a colorful contrast.
A drizzle of raspberry or blueberry sauce pairs beautifully with the citrus base.
For dinner parties, consider serving scoops alongside buttery shortbread cookies or a slice of pound cake for an indulgent plated dessert.
Storage Tips for Fresh Flavor
To keep your ice cream tasting its best, always store it in a freezer-safe, airtight container.
Press a piece of plastic wrap directly on the surface before sealing with a lid—this prevents ice crystals from forming and protects against freezer burn.
For the smoothest scooping experience, let the ice cream rest on the counter for about 5–10 minutes before serving.
Enjoy within two months for peak flavor and texture, though most families find it disappears much sooner!
Frequently Asked Questions
1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended because it provides brighter, fresher flavor and natural acidity. Bottled juice tends to taste flat and less vibrant, which can affect the overall result.
2. What if I don’t have a mixer?
You can whip cream and meringue by hand with a whisk, but it will take significantly longer and require more effort. A hand mixer makes the process much easier and ensures stable peaks.
3. Can I make this recipe ahead of time?
Absolutely! Since the ice cream needs hours to freeze, it’s perfect for preparing a day or two in advance. Just make sure it’s well-covered to maintain freshness.
4. Is there a substitute for graham crackers?
Yes—digestive biscuits, vanilla wafers, or even crushed shortbread cookies make great alternatives. The key is choosing a cookie with a mild sweetness and crisp texture.
5. How do I know if I overwhipped the cream?
If the cream starts to look grainy or clumpy instead of smooth, it’s likely overwhipped.
While this isn’t ideal, you can rescue it by folding in a splash of unwhipped cream to bring it back to a smoother consistency.
