Fresh Meyer lemons are used to make this refreshing frozen treat that tastes like a lemon meringue pie. The recipe uses fewer eggs by using cornstarch for a smooth consistency. You can save any lemon rinds after using the zest for a no-cook syrup that is the perfect finish to this dessert. After you make your custard, following these simple directions, you can cool it down and finish in an ice cream maker. You will need conventional ice cream ingredients but also 8 Meyer lemons as well as a citrus liqueur.
- Meyer lemons are the key ingredient in the Meyer Lemon Ice Cream recipe.
- The contrast of the dairy and citrus flavors make Meyer Lemon Ice Cream especially enjoyable.
- Using cornstarch in the Meyer Lemon Ice Cream recipe makes it very creamy.
“This light and refreshing ice cream taste like a frozen lemon meringue pie: rich, creamy, and tart.”
(abstract 3PMR2DOWOO1VSKJNQP8LVBM2UIO45Q 34YB12FSQYOBZRV73SWAAMPC9TQGMJ A3PDOZ6I8PE9ZK)(authorquote 3I7KR83SNADZ79A2E78IE8G0D689KZ 3EF8EXOTT1VOU4ZJICYFN7TP4TEJ1N A39PWJRB4M0OTH)(keypoints 3BKZLF990ZZ0JDG5ZOKV9BL0LLLQYX 3KMS4QQVK2QAV3Z97WDCDOXWKT6FKU A1PROY06KPZ2LK)