LEMON MERINGUE ICE CREAM CAKE
This looks and tastes so good people will never believe it only takes 20 minutes to put together
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 4h30m
Number Of Ingredients 5
Steps:
- Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.
- Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don't stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.
- When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.
Nutrition Facts : Calories 464 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.51 milligram of sodium
LEMON MERINGUE CHEESECAKE
Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.
Provided by Michelle Berger
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.
- Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.
- Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.
- Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.
- Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 51.6 g, Cholesterol 130.3 mg, Fat 28.5 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 15.3 g, Sodium 305.3 mg, Sugar 32.6 g
LEMON MERINGUE ICE CREAM PIE
This pretty pie has it all-a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.-Dana Hinck, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze 30 minutes., Spread 2 cups ice cream into the crust. Freeze 30 minutes. In a small bowl, combine lemon curd and lemon juice. Spread over ice cream and freeze until firm, about 1 hour. Top with remaining ice cream. Freeze 2 hours or until set., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until mixture reaches 160°, about 8 minutes. Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved., Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a kitchen torch or broil 8 in. from the heat 3-5 minutes or until meringue is lightly browned. Freeze at least 1 hour before serving.
Nutrition Facts : Calories 499 calories, Fat 24g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 211mg sodium, Carbohydrate 66g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.
EASY LEMON MERINGUE ICE CREAM
This recipe can be made a month in advance.The crushed meringue inside the ice cream adds that extra something. I use the sort of ice cream machine that you freeze 24 hours ahead.
Provided by Wild Thyme Flour
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl mix the custard with the single cream.
- whip the double cream until it forms soft peaks, then stir in the lemon juice and zest.
- Fold this into the custard mixture.
- Pour into the icecream machine with the motor running and churn according to the manufacturer.
- When ready fold in the meringues gently and spoon into a container and freeze.
- Remove from the freezer about 30 minutes before serving and scopp into nice decorative glasses or ice cream cones.
FROZEN LEMON MERINGUE CAKE
Categories Cake Egg Dessert Bake Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make meringue layers:
- Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
- Using the bottom of the springform pan as a guide, draw 2 (8-inch) circles on one sheet of parchment and a third (8-inch) circle on the second sheet of parchment. Turn paper over (circles will be visible).
- Beat whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff, glossy peaks, about 4 minutes in a stand mixer or 8 to 10 minutes with a handheld. Divide meringue mixture among 3 circles, spread evenly within lines, and gently smooth tops. Bake until firm and very pale golden, about 2 hours, then let stand in turned-off oven (door closed) until firm, about 1 hour. While meringues bake, put ice cream in refrigerator to soften.
- Slide parchment sheets with meringue layers onto racks to cool completely. Carefully lift meringue and peel off parchment.
- Make curd while meringues bake:
- Whisk together lemon juice, zest, sugar, yolks, whole eggs, and salt in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until mixture is thickened and just reaches a boil, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
- Assemble cake:
- Line springform pan with 2 crisscrossed sheets of plastic wrap. Arrange 1 meringue layer (trimming if necessary) flat side down in springform pan and spread 1 cup ice cream over it, then evenly spread half of lemon curd over ice cream. Cover curd with another meringue layer, then spread remaining cup ice cream over meringue. Spread remaining curd on top, then cover curd with remaining meringue layer, flat side down. Cover with plastic wrap and freeze until firm, at least 4 hours.
- About 1 hour before serving, put cake in refrigerator to soften slightly. Remove side of pan and transfer cake to platter, then cut into wedges with a long serrated knife.
LEMON MERINGUE ICE CREAM
This is super easy and super scrummy!! It is very elegant to serve as desert at a dinner party, as well as kids foraging in the freezer for a tasty ice cream!!
Provided by Debra in Dubai Smyt
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir condensed milk, lemon peel and juice until mixed.
- Beat cream until still and fold ind condensed milk mixture.
- Line a 118cm spring clamp pan with cling film.
- Spoon 1/3 mixture into pan and smooth out.
- Sprinkle half the meringue pieces over.
- Repeat layers ending with condensed milk layer.
- Place in freezer until frozen.
- Loosen pan and pull off cling film.
- Sprinkle with Lemon Zest and serve.
- Serve with fresh fruit or cream.
LEMON MERINGUE ICE CREAM
This zesty ice cream is the perfect summer treat
Provided by Merrilees Parker
Categories Dessert, Dinner, Lunch, Treat
Time 3h50m
Number Of Ingredients 6
Steps:
- In a large bowl, mix the custard and the single cream.
- Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
- Pour into an ice cream machine and churn according to the manufacturer's instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.
Nutrition Facts : Calories 351 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Protein 7 grams protein, Sodium 0.19 milligram of sodium
LEMON MERINGUE ICE CREAM
Categories Milk/Cream Ice Cream Machine Mixer Egg Dessert Bake Freeze/Chill Kid-Friendly Frozen Dessert Lemon Summer Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 quarts
Number Of Ingredients 11
Steps:
- Make meringue:
- Preheat oven to 250° F. and line a baking sheet with parchment paper.
- In a bowl with an electric mixer beat whites with salt until they hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spread meringue 1/2 inch thick on parchment-lined baking sheet and bake in middle of oven 1 hour, or until firm to the touch. Turn off oven and let meringue stand 1 hour. Transfer meringue on parchment to a rack and cool. Peel off parchment and, working over a bowl, break meringue into 1/2- to 1-inch pieces. Meringue may be made 3 days ahead and kept in an airtight container in a cool, dry place.
- In a heavy saucepan bring cream, milk, sugar, zest, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and stir in lemon juice. Cool custard. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in meringue. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
LEMON VELVET CREAM CAKE
The four layers of rich and velvety lemon cake in this spring dessert are impressive, but the real star of this citrusy stunner is the silky-smooth homemade frosting. Tucked between each tier and wrapped along the outside of the cake, one lick of the frosting taste and you'll quickly understand why this lemon velvet cake is so popular. The satiny spread is made from a combination of cream cheese and whipping cream, sweetened with powdered sugar and grated lemon peel. The tangy flavor of the luxurious frosting paired with the moist lemon velvet cake base is what makes this showstopper a popular fan-favorite.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
- Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
- Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
- Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 24 g, TransFat 1/2 g
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