Lemon meringue pie ice cream sandwiches recipe
A few savvy supermarket shortcuts makes these impressive ice cream sandwiches easy to whip up for a summer party crowd. Tangy lemon curd, sweet raspberries and crisp meringues are an easy way to jazz up vanilla ice cream, all sandwiched between buttery Viennese thins for a handheld sweet treat.
See method- Makes 20
- 30 mins to prepare, plus overnight freezing
- 138 calories / serving
Ingredients
- 500ml tub Tesco Finest Madagascan vanilla ice cream
- 1 lemon, zested
- 5 mini meringues, roughly crushed
- 150g Tesco Finest lemon curd
- 8 raspberries, roughly chopped
- 2 x 125g boxes vanilla Viennese biscuit thins
Each serving contains
- Energy
- 575kJ 138.0kcal
- Fat
- 7g
- Saturates
- 5g
- Salt
- 0.1g
- Sugars
- 12g
of the Reference intake
Carbohydrate 16.3gProtein 1.5gFibre 0.2g
Method
- Working quickly, spoon the ice cream into a 20cm square tin. Stir in the lemon zest and most of the crushed meringues. Spoon over 100g lemon curd and most of the raspberries, then use a spoon to lightly marble through the ice cream. Smooth the top, then drizzle over the remaining lemon curd. Scatter with the crushed meringues and raspberries. Freeze for at least 4 hrs or overnight.
- To make the sandwiches, remove the ice cream from the freezer. Working quickly, stamp out a circle in the ice cream using a 4cm biscuit cutter. Keep the biscuit cutter in the ice cream, then use a palette knife to ease out of the tin. Put a Viennese thin on the bottom of the cutter, then push the ice cream out so it sits on the biscuit. Top with a second biscuit and press down a little. Repeat to make 20 sandwiches. Serve immediately.
- See more Summer desserts
