Recipe by Chavi Feldman

Lemon Meringue Ice Cream Cups

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Parve Parve
Medium Medium
10 Servings

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.


Ice Cream

  • 1 (16-oz./450-g.) container parve whipping cream

  • 10 egg yolks (reserve 5 whites for the meringues)

  • 1 cup confectioners’ sugar

  • juice of 2 lemons, or 5 tablespoons lemon juice

  • 2 cups lemon cookie crumbs


  • egg whites

  • 1/2 cup sugar


For the Ice Cream


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


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.


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.


Place pan in the freezer and freeze overnight.

For the Meringue Topping


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


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.


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.


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.


Photography: Hudi Greenberger Styling: Janine Kalesis

Lemon Meringue Ice Cream Cups

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Nechama Goodman
Nechama Goodman
1 year ago

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

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Tova Broide
Tova Broide
2 years ago

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!