Lemon Meringue Milkshake

Name: Lemon Meringue Milkshake
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup (240 ml) whole milk, cold, cold; 2 cups (480 ml) vanilla ice cream, slightly softened; 3 tablespoons (45 ml) fresh lemon juice, strained; 1 teaspoon (5 g) lemon zest, finely grated, finely grated; 2 large egg whites, at room temperature, at room temperature, very clean bowl; ¼ cup (50 g) granulated sugar; 1 tablespoon (15 ml) water; ¼ teaspoon (1¼ ml) vanilla extract; lemon zest, for garnish, a few threads for topping (optional)

From the MyKitchenBank Kitchen

A bright, creamy milkshake that captures the essence of lemon meringue pie. Tangy fresh lemon juice and zest swirl with sweet vanilla ice cream and whole milk, topped with a cloud of homemade Italian meringue for an impressive finish. Perfect as a dessert or indulgent afternoon treat.

Prep: 10 min
Cook: —
Wait: 5 min
Total: 15 min
Makes: 2 milkshakes (16 fl oz total)

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Steps

Before you start

Remove ice cream from freezer 2–3 minutes before blending so it scoops easily
Have two tall glasses chilled in the freezer
Gather all ingredients so the blending happens quickly

1
Make the Italian meringueOven 160°F / 70°C
- Combine egg whites in a very clean, grease-free bowl.
- In a small microwave-safe bowl, mix water and granulated sugar.
- Microwave on high for 60–90 seconds until the mixture reaches 160°F (71°C), or use a small saucepan on the stove: heat over medium until it reaches a rolling boil, then remove from heat immediately.
- With an electric mixer or whisk, beat egg whites on medium speed until soft peaks form (about 2 minutes).
- Slowly drizzle the hot sugar mixture into the egg whites while beating constantly.
- Continue beating on high speed for 3–4 minutes until the meringue is thick, glossy, and completely cool to the touch.
- Add vanilla extract in the final 30 seconds of beating.
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Ready when: Meringue is thick, glossy, holds stiff peaks, and cool to the touch
Tip: Use a pristine bowl with no traces of egg yolk or oil—even a tiny bit will prevent the whites from whipping. The hot sugar method ensures the meringue is safe to eat and more stable than raw egg whites.
2
Blend the shake base
- Pour cold whole milk into a blender.
- Add slightly softened vanilla ice cream, fresh lemon juice, and lemon zest.
- Blend on high speed for 45–60 seconds until completely smooth and creamy, with no lumps of ice cream visible.
- The shake should be thick enough to hold its shape briefly when poured but still pour smoothly.
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Ready when: Shake is smooth, creamy, and uniform in color with no ice cream lumps
Tip: Don't over-blend or the shake will become thin and icy. If the ice cream is too hard, it will splatter and create lumps instead of blending smoothly.
3
Pour into glasses
- Divide the blended shake between two chilled glasses, filling each about two-thirds full.
4
Top with meringue and serve
- Spoon a generous dollop of Italian meringue on top of each shake, about 2–3 tablespoons per glass.
- Garnish with a few threads of lemon zest if desired.
- Serve immediately with a long spoon and straw for sipping through the meringue.
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Tip: The meringue will begin to soften within 5 minutes as it sits on the cold shake, so serve and enjoy right away for the best texture contrast.

Good to know

Tips

Fresh-squeezed lemon juice is essential—bottled concentrate will make the shake taste one-dimensional. Juice 2–3 lemons for the 3 tablespoons you need.
The Italian meringue (cooked egg whites and hot sugar) is safe to eat because the sugar mixture reaches 160°F, which pasteurizes the eggs. This is safer than raw meringue.
For a less sweet shake, reduce vanilla ice cream to 1¾ cups (420 ml) and increase milk to 1¼ cups (300 ml).
If you don't want to make meringue, serve the shake with a dollop of whipped cream and a light sprinkle of lemon zest for a similar visual effect.

Make ahead

The Italian meringue can be made up to 2 hours ahead and held in an airtight container at room temperature. The lemon juice can be squeezed and zest grated 1 day ahead and stored separately in the refrigerator.

Storage & reheating

Best enjoyed immediately. The shake and meringue will separate and the meringue will deflate if left longer than 10 minutes. Leftover shake (without meringue) can be stored in the refrigerator for up to 2 hours, but texture will degrade slightly as ice cream melts.

Substitutions

vanilla ice cream → Vanilla gelato or Greek yogurt-based vanilla frozen dessert. Will create a denser, slightly tangier shake; use 1½ cups (360 ml) for the same consistency.
fresh lemon juice, strained → Bottled freshly squeezed lemon juice (not concentrate). Will work but lacks the subtle oils that brighten fresh juice; taste and adjust sweetness if needed.
whole milk, cold → 2% milk or oat milk. 2% will yield a slightly thinner shake; oat milk adds a subtle nuttiness that complements the lemon.
large egg whites, at room temperature → 2 tablespoons of cold meringue powder mixed with 3 tablespoons water, beaten to stiff peaks. Offers a safer alternative if raw or lightly cooked egg is a concern; texture will be very similar.