Lemon Meringue Pie Ice Cream

Lemon Meringue Pie Ice Cream

Karina Kari

Cool, creamy, and bursting with citrus flavor, this no-churn Lemon Meringue Pie Ice Cream is a dreamy dessert layered with tangy lemon cream, fluffy meringue, and crunchy graham cracker bits.

Simple to prepare and freezer-ready, it’s the perfect make-ahead treat for warm days or sweet cravings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Freeze Time 6

Total Time 6 40

Course Dessert

Cuisine American

Servings 10

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.