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Lemon Meringue Pie Ice Cream Sandwiches

Author Izy


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) granulated 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 230 F (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.

Meanwhile make the ice cream:

  • Place the cornstarch in a small bowl and set aside.
  • In a large pot heat the milk, cream and sugar over a medium heat stirring until the sugar has dissolved. Take about 1/3 cup of this liquid and gradually stir it into the cornstarch in the bowl until smooth and fully mixed. Pour this cornstarch slurry back into the pot and stir to combine. Continue to stir and cook this mixture over a medium-low heat until thickened (5-10 minutes) then pour into a jug and chill until completely cool. Once cooled churn the mixture in your ice cream maker according to the manufacturers instructions. Transfer the churned ice cream to a lidded container and freeze until needed.

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 the 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.