Line a 9x5-inch loaf pan with plastic wrap, leaving overhang for easy removal.

In a large bowl, whip heavy cream to soft peaks. Refrigerate.

In a heatproof bowl, whisk egg yolks, 1/4 cup sugar, Meyer lemon juice, and zest. Place over simmering water and whisk until thickened, about 6–8 minutes. Cool.

Beat egg whites to soft peaks, gradually adding the remaining 1/4 cup sugar until stiff peaks form.

Gently fold whipped cream into the custard. Then fold in the egg whites in batches.

Pour the mixture into the prepared loaf pan, smooth the top, and freeze for at least 6 hours.

Slice and serve with fresh berries and garnish as desired.