Thursday, May 1, 2014

Frozen Lemon Meringue

Frozen Lemon Meringue ~ The popular Lemon Meringue Pie - but in Ice-Cream form - creamy delicious ! #IceCream #LemonMeringue


Lemon Meringue as Ice-Cream ! Totally. yes ;-)  This is a cheat's recipe, where I am using store-bought Lite Custard and small Meringues to top and I added some to the center.

Frozen Lemon Meringue is a delicious variation to the very popular Lemon Meringue Pie. It tastes just like the real thing as well.
Frozen Lemon Meringue ~ The popular Lemon Meringue Pie - but in Ice-Cream form - creamy delicious ! #IceCream #LemonMeringue
I had it in mind to add a cookie based crust at the bottom, but was scared it might go soggy. Now, I serve the Ice-Cream on a bed of cookies, which I sometimes leave whole, and other times crumble.

The small Meringues in the center did go softer, but not soggy at all. My first try at this, I added the layer of Meringues to the top before freezing, but that did not work out too well.

The second time, I froze the Lemon Meringue and only added the top Meringues when it was about 90% frozen, in order for the Meringues to stay in place.

It freezes rock solid, so keep in mind to remove the frozen Lemon Meringue from the freezer about 15 - 20 minutes before serving.

PS: Feel free to use Full-Fat Custard and Cream - and substitute the Canderel with Caster Sugar.

FROZEN LEMON MERINGUE

15 - 18 Servings

INGREDIENTS:

1 liter Lite Custard   {I used #UltraMel }
1/2 cup Fresh Lime Juice
1/2 cup Fresh Lemon Juice
1 cup Lite Cream, stiffly beaten
Canderel Powder Sweetener, or your favorite brand, to taste
30 Small Store-bought Meringues 

DIRECTIONS:

1.) Beat together the Custard, Lime- and Lemon Juice until well mixed.
2.) Fold in the whipped Cream and sweeten to taste with Canderel {or similar}
3.) Line a 2 liter Ice-Cream container with baking paper or plastic wrap - let the ends hang over the container's edges.
4.) Pour half the Custard into the container - add a layer of Meringues followed by the remaining Custard - cover and freeze 4 - 6 hours until about 90% frozen.
5.) Remove from the freezer and top with the remaining Meringues - cover loosely with plastic wrap and place back in the freezer until completely frozen.

Remove the Frozen Lemon Meringue about 15 - 20 minutes before serving and place on a serving dish.

Slice with a hot, sharp knife.

Frozen Lemon Meringue ~ The popular Lemon Meringue Pie - but in Ice-Cream form - creamy delicious ! #IceCream #LemonMeringue
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2 comments:

  1. OMG yum, you know how much I love lemons. Did you know that the first thing I make when the lemons ripen in Winter is Lemon meringue pie and then a lemon cheesecake. My pie is low fat I'll have to send you the recipe.

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  2. What fun and unusual summer dessert! It's so pretty with the meringues on top. Thank you for stopping in at See Ya in the Gumbo this week, Linda. I always look forward to your kitchen creations.

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