The recipe for Meyer Lemon provides directions for making an ice cream that stays true to the experience of eating a lemon meringue pie. A key aspect of the recipe is the use of fresh Meyer lemons and suggestions of further recipes that make use of the leftover parts of the lemon are included. The rationale for why this recipe is successful in its goal include the quality of the lemons used as well as the inclusion of cornstarch. Ingredients for the recipe and detailed instructions follow a description of the final product.
- Meyer lemons give this ice cream a different flavor than the lemons you’re used to
- It’s more lemony than creamy due to addition of extra zest and lemon juice.
- Use cornstarch instead of eggs to keep it safe to eat and help bind it
“Meyer Lemon Ice Cream has an orange-like sweetness and mellow acidity, with a gentle lemon flavor that’s none too tart.”
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