Skip to content
Lemon meringue pie ice cream sandwiches recipe

Lemon meringue pie ice cream sandwiches recipe

3 ratings

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
  • Vegetarian


  • 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

  • Fat

    7g 10%
  • Saturates

    5g 23%
  • Sugars

    12g 13%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 16.3g Protein 1.5g Fibre 0.2g


  1. 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.
  2. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus