Lemon Meringue Ice Cream Cake Recipe

Lemon Meringue Ice Cream Cake Recipe

Photos of Lemon Meringue Ice Cream Cake Recipe

How To Make Lemon Meringue Ice Cream Cake

Preparation: 30 minutes
Cooking: 0 minutes
Total: 6 hours 30 minutes



  • 2 lemons, zest and juice
  • 1 cup sweetened condensed milk
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup powdered sugar


  1. In a large bowl, combine the lemon zest, lemon juice, sweetened condensed milk, and heavy cream. Mix well.

  2. Pour the mixture into a 9×9-inch baking dish and freeze for 4-6 hours, or until firm.

  3. In a clean mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.

  4. Gradually add the granulated sugar and continue beating until stiff peaks form.

  5. Spread the meringue over the frozen lemon mixture, making sure to cover it completely.

  6. Use a kitchen torch to lightly brown the meringue or place the cake under a broiler for a few minutes until golden.

  7. Return the cake to the freezer for an additional 2 hours, or until completely frozen.

  8. Serve slices of the lemon meringue ice cream cake chilled and enjoy!


  • Calories : 450kcal
  • Total Fat : 27g
  • Saturated Fat : 17g
  • Cholesterol : 104mg
  • Sodium : 120mg
  • Total Carbohydrates : 48g
  • Dietary Fiber : 1g
  • Sugar : 45g
  • Protein : 7g
Want to share your experience making this delightful Lemon Meringue Ice Cream Cake or discuss variations on the recipe? Join our Baking and Desserts forum and let's talk about this sweet treat!

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