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Lemon Meringue Ice Cream With Lemon Balm

A classic dessert recipe that will not disappoint!


  • 50g (2oz) meringues, they can be broken ones

  • 300mls (½ pint) double cream

  • Rind and juice of 1 lemon

  • ½ jar of homemade or luxury lemon curd

  • 2 tablespoons chopped fresh lemon balm

  • To Serve

  • ½ jar homemade lemon curd

  • 3 passion fruit, halved

  • Sprigs of lemon balm to garnish

  • Line a 1lb (450g) loaf tin with cling film.


  • 1.

    Lightly break up the meringue into chunky pieces. Whisk the cream lightly until leaving a trail, add the lemon rind and juice and lemon curd to the cream and lastly fold in the meringue and lemon balm. Try not to over crush the meringues.

  • 2.

    Spoon the lemon meringue mixture into the loaf tin and cover with cling film then freeze for at least 6 hours. If the ice cream has been in the freezer overnight or longer it has to be brought to room temperature for about 10-15 minutes before turning out on to a plate.

  • 3.

    To serve mix the remaining lemon curd with the scooped out seeds from the passion fruit. Remove the ice cream from the loaf tin, invert it onto a board and remove the cling film. Dip a sharp knife in boiling water and slice the loaf into fairly thick slices.

  • 4.

    Serve on a plate with a spoonful of lemon and passion fruit on top and decorate with sprigs of lemon balm.

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