Lemon Meringue Ice Cream Cups

Chavi Feldman Chavi Feldman
4.8 (4 reviews)

I always enjoy a light and refreshing dessert at the end of a heavy Yom Tov meal, and this ice cream does the trick! I finally decided to invest in an inexpensive kitchen torch (thank you, Amazon!) and couldn’t believe how easy it was to achieve a professional-looking, toasted meringue. Don’t be scared to try it out; it’s much simpler than it appears!

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

12h 10
Medium Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

For the Ice Cream

  1. In a large mixing bowl, beat pareve whipping cream until stiff peaks form. Set aside.

  2. In a separate bowl, beat egg yolks, confectioners’ sugar, and lemon juice until creamy. Gently fold in whipping cream, mixing by hand just until combined.

  3. Pour half the cookie crumbs into a 9- x 13-inch (20- x 30-centimeter) pan and top with half the ice cream mixture. Coat evenly with remaining crushed cookie crumbs and pour the rest of the lemon ice cream over the crumbs.

  4. Place pan in the freezer and freeze overnight.

For the Meringue Topping

  1. When the ice cream is fully frozen, beat egg whites for the meringue until soft peaks form. Slowly add sugar to form a snow.

  2. When the peaks are stiff and glossy, spread meringue layer over the ice cream. Be sure to anchor the meringue by spreading it all the way to the edge of the pan. To form decorative swirls in the meringue, using a rubber spatula, touch the flat side of the spatula to the meringue, then twist and pull away.

  3. Place pan in oven and broil about eight inches (20 centimeters) away from heat source for three to five minutes, or until edges are browned. Place back in freezer until ready to serve.

Credits

Notes:

Try these in individual dessert cups, muffin tins, or a 10 inch (26 centimeter) springform pan. You can also simply mix all of the cookie crumbs into the cream mixture, instead of layering them, if you want a simpler alternative.

Variations:

Alternatively, for a nicer presentation, ice cream can be layered in individual cups and meringue can be piped onto the top of each one. Use a kitchen torch to caramelize the meringue until some of the edges are lightly browned and toasted.

Description:

Photography: Hudi Greenberger

Styling: Janine Kalesis

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4.8 out of 5

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3 Comments

Chavy Blumenberg •

I am confused. If I use a kitchen torch for the meringue, do I leave it unbaked? Then its essentially raw egg whites not meringue....

Avigael Levi Kosher.com Team •
Reply to Chavy Blumenberg

Thanks for reaching out! I totally understand the confusion. In step 2 for the meringue topping, you’ll torch the meringues before baking to get that nice ‘smoked’ look. They’re not left raw. In step 3, after torching, you’ll broil it in the oven making sure the egg whites are fully cooked, so you’re not eating raw eggs. Hope that clears things up!

Nechama Goodman •

Delicious. But...why is step 2 put pan in freezer overnight? should be step 1 really.
Can this step be skipped?

Tova Broide •

These were easy to make and a really elegant way to finish the meal. I topped them with store bought mini meringues to save time. A real winner!