Amanda’s Lemon Meringue Ice Cream
Description
Silky, bright, and impossibly easy — a no-churn lemon meringue ice cream made with Trader Joe's lemon curd, fresh zest, vanilla meringues, and a cream base. Inspired by a magical stay in Northumberland, England, and named after the woman who brought it home.
Ingredients
Instructions
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In a large bowl, whisk together the plain yogurt, heavy whipping cream, lemon zest, and powdered sugar until soft peaks form. Do not over whip — stop when the mixture holds a gentle peak.
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Gently fold in the broken meringue pieces. You want rustic chunks throughout — not crumbs. Fold carefully to keep the pieces intact. These softened meringue pockets are the signature of this recipe.
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Add the full jar of lemon curd and fold gently until just swirled through. A few ribbons of curd visible throughout is beautiful — you do not need it perfectly blended.
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Pour into a 9x13 pan for slicing, or divide into ice cream containers for scooping.
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Freeze overnight or for at least 8 hours until completely firm.
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Serve in slices or scoops with fresh strawberries alongside. Do not skip the strawberries.
Note
Use plain yogurt — not Greek yogurt. The texture difference is significant in the finished ice cream. Break meringues into rustic pieces, not fine crumbs — the softened meringue pockets are what make this recipe extraordinary. The 9x13 pan freezes faster and serves beautifully in clean slices for a crowd. Ice cream containers are better for scooping over several days. Fresh strawberries alongside are essential — the brightness of the berry against the lemon cream is everything. This recipe is already doubled from the original. Half the ingredients make one smaller batch — but you will wish you had made more. Inspired by a stay at Carraw B&B, Northumberland, England — sitting on the foundations of Hadrian's Wall.
