– 1 cup lemon juice (freshly squeezed)
– 1 cup granulated sugar
– 2 cups heavy cream
– 1 cup whole milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon lemon zest
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar (for meringue)
1. In a mixing bowl, whisk together lemon juice, granulated sugar, heavy cream, whole milk, vanilla extract, and lemon zest until the sugar is dissolved.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. While the ice cream is churning, prepare the meringue. In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
4. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
5. Gently fold the meringue into the churned ice cream, creating a swirl effect.
6. Transfer the ice cream to a container and freeze for at least 2 hours or until firm.
Prep Time: 15 minutes | Churning Time: 20 minutes | Freezing Time: 2 hours | Total Time: 2 hours 35 minutes | Servings: 6
Enjoy this tangy and sweet frozen delight! 
