Step 1

In a large bowl, mix the custard and the single cream.

Step 2

Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.

Step 3

Pour into an ice cream machine and churn according to the manufacturer’s instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.