Lemon meringue pie sundae
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Lemon meringue pie sundae
All the flavours of lemon meringue pie are packed into this scrummy sundae recipe
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
759Kcal
Fat
28gr
Saturates
18gr
Carbs
11gr
Sugars
103gr
Fibre
1gr
Protein
12gr
Salt
0.9gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 1 unwaxed lemon
- 150g full fat cream cheese
- 6 tbsp lemon curd
- 2 tbsp limoncello liqueur
- 4 shortbread fingers, crumbled
- 12 scoops of vanilla ice cream
- 16 mini meringue shells (we used Taste the Difference), some halved and the rest crumbled
Step by step
-
Zest the whole lemon then juice half of it. Gently whisk the cream cheese in a small bowl with half of the lemon zest and the lemon juice. In a separate bowl mix the lemon curd with the limoncello.
-
Add some of the crumbled shortbread into the bottom of 4 sundae glasses. Layer up each glass with scoops of ice cream, the meringue pieces, spoonfuls of the cream cheese mixture, shortbread crumble and drizzles of the lemon curd. Top with the remaining lemon zest to serve.
