Lemon Meringue Tart Ice Cream

When life gives you a failed lemon meringue tart you make it into ice cream! This accidental dessert is surprisingly delicious and all the elements are easy to produce.


Ingredients & Equipment Needed For This Recipe

Ice Cream

  • Whole Milk
  • Heavy Cream
  • Xantham Gum– I like Bob’s Redmill®
  • Granulated Sugar
  • Whole Vanilla Bean or Vanilla Paste– If you don’t have either, extract works great!

This is ice cream base is from Salt & Straw that I got from their book! I really like this recipe because it is egg free and always smooth and creamy. You can certainly use your own favorite vanilla bean or French vanilla brand ice cream! I like Bryers, Tillamok, and Halo Top.

Lemon Curd

  • Lemon Juice– Fresh lemon juice is always a preference to me but you can certainly use the bottled lemon juice in a pinch.
  • Granulated Sugar
  • Egg Yolks
  • Unsalted Butter
  • Kosher Salt

A suitable store-bought lemon curd replacement would be from Bonne Maman, Stonewall Kitchen, or Dickinson.

Roasted Strawberries

You can find the full recipe for this element here, but alternatives include preserves from again Bonne Maman and Dickinson, but also the well known Smuckers.

Graham Cracker Crust

  • Graham crackers/crumbs
  • Unsalted Butter
  • Granulated Sugar
  • Kosher Salt

Okay this one you’re going to have to make yourself. You can change it up by using leftover cake, cookies, or just plain go without!

For The Marshmallow Fluff

  • Egg Whites
  • Water
  • Granulated Sugar
  • Vanilla Extract
  • Kosher Salt

The full recipe for this recipe can be found here, but my other go to marshmallow fluff is more of a crème, Jiffy Marshmallow Crème.


  • Set of measuring cups & spoons OR Digital Kitchen Scale if using Metric
  • Medium Mixing Bowl
  • Medium Pot
  • Strainer
  • Ice Cream Machine– I was lucky to be able to have thrifted mine! The one I use can be found here.

Let’s Make This Ice Cream!

Now that we’ve gotten the ingredients or alternatives sorted out, comes the fun part of making this dessert come to life!


Make sure that all of your elements are in ready and in place, whether you’ve made them yourself or bought them. Ice cream spun, strawberries made and cooled, lemon curd made and cooled, marshmallow fluff made, tart crumble made and cooled. Also be sure to have your storing container ready to go as well. I like to put mine in the freezer while the ice cream is spinning (about 15 mins). My go to storing vessel is a quart container, or just a big enough container to be able to scoop the ice cream out of. Other examples include a parchment or plastic wrap lined loaf pan (9” x 4”), 1-2 quart close-able top food storage containers.


If you are spinning your ice cream, you’ll want to work fast as the ice cream is going to be soft. For the store-bought ice cream let it sit out on the counter 10-15 minutes before assembling so the ice cream is soft and easy to scoop and layer.


Layer it up! Go with what you feel as far as toppings and how much you want of each. I think a good rule of thumb is about 1-2 tablespoons of each element for each layer (depending on the container you’re using to store your ice cream.


Enjoy! This is the best part of the processes is getting to enjoy what you have created! This ice cream does not last long in my house when it is made. This best part is all of the elements are freezable (duh), so you can store them and make more later. Or go nuts and add them all to your ice cream. You do you!

5 from 1 vote

Lemon Meringue Tart Ice Cream

When life gives you a failed lemon meringue tart you make it into ice cream! This accidental dessert is surprisingly delicious and all the elements are easy to produce.
Servings 4 servings
Prep Time 15 minutes
Ice Cream Spin Time 15 minutes
Total Time 30 minutes


  • Ice Cream Machine*optional
  • 9"X14" Loaf Pan or Another Container for Ice Cream
  • Rubber Spatula
  • Spoons


Lemon Curd

  • 2 Tbl Lemon Juice (30 ml)
  • 2 Tbl Granulated Sugar (30 g)
  • pinch Kosher Salt
  • 1 Egg Yolk
  • 2 Tbl Unsalted Butter, soft (28 g)

Tart Crust

  • 1/4 Cup Graham Cracker Crumbs (32 g)
  • 1 Tbl Granulated Sugar (15 g)
  • 3 Tbl Unsalted butter, melted (28 g)
  • pinch Kosher Salt


Lemon Curd

  • Place a small pot 1/4 full of water on medium heat. Combine all of the ingredients in a bowl big enough to cover the pot but not letting the bottom of the bowl touch the water.
  • Whisk the ingredients together frequently and make sure to double check that the water below is not boiling, but just steaming.
  • After about 10 minutes, the curd should be done. The thickness is dependent on how you like it. Personally I like a thicker curd. You should be able to coat the back of a spoon and it stays.
  • Once the curd is complete, you may either place in another close-able container or you can leave the curd in the bowl you made it in. Just depends on when you plan to use it! *Make sure to place a later of plastic wrap RIGHT on top of the curd before you place in the fridge to cool.* This will help to prevent a skin.
  • Let cool completely before using in your ice cream.

Graham Cracker Crust

  • If you are using sheets of graham crackers be sure yo pulse them well before adding in the rest of the ingredients.
  • Spread out over a sheet pan lined with parchment and bake at 350 for 10-15 minutes or until the crust starts to brown.
  • Let cool completely before using in your ice cream.

Roasted Strawberries*linked in notes

    Marshmallow Fluff*linked in notes


      1 Serving= 2 Scoops Lemon Meringue Tart Ice Cream
      Roasted Strawberry Recipe Here
      Marshmallow Fluff Recipe Here
      Calories: 211kcal
      Course: Dessert
      Cuisine: Other
      Keyword: dessert, ice cream, lemon meringue tart

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