Lemon Meringue Ice Cream With Mango Sauce

“A scrummy dessert combining two of my favourite things: lemon meringue and ice cream--Yum. I make this with shop bought meringues so its quick and easy. Perfect for a hot summers day Cooking time given is actually the time needed for the ice cream to freeze.”
6hrs 5mins
1 loaf tin

Ingredients Nutrition

  • 50 g cooked meringues, they can be broken ones
  • 300 ml double cream
  • 1 lemon, juice and rind of
  • 4 ounces lemon curd (I use 1/2 a jar but it wouldn't accept that as an amount)
  • mango, sauce
  • 1 small mango, cut into small cubes
  • 3 tablespoons lemon curd


  1. Break up the meringue into chunky pieces.
  2. Whisk the cream lightly, add the lemon rind and juice and lemon curd to the cream and lastly fold in the broken meringue. Try not to over crush the meringues.
  3. Line a loaf tin with cling-film and spoon in the lemon meringue mixture. Cover with cling film then freeze for at least 6 hours.
  4. For the sauce, mix the mango with the lemon curd and spoon over the sliced ice cream.

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