In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, fresh lemon juice, lemon zest, and chopped lemon balm leaves until well combined.

Chill the mixture in the refrigerator for at least 2 hours.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours until firm.

In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add the granulated sugar, continuing to beat until stiff peaks form.

Spread the meringue over the ice cream before serving.