4 large egg whites at room temperature for 30 minutes, 1/2 cup fresh lemon juice (from 2 medium lemons), 1 1/2 tablespoons fresh lemon zest (from 2 medium lemons), 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces, 1 pint (2 cups) vanilla ice cream (preferably premium), 2 (15- by 12-inch) sheets of parchment paper; an 8-inch (20-cm) springform pan. Line two baking trays with baking paper which have been marked with three 20 cm (8 inch) diameter circles or 28 x 12 cm (11 x 4 3/4 inch) rectangles. Refrigerate until needed. Using a spatula, spread the meringue inside the marked outlines, smoothing out to the edges. Arrange 1 meringue layer (trimming if necessary) flat side down in springform pan and spread 1 cup ice cream over it, then evenly spread half of lemon curd over ice cream. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team. Cover curd with another meringue layer, then spread remaining cup ice cream over meringue. Donate today for as little as $5.00 a month. Place on a wire rack to cool completely. Freeze for 1 or 2 hours or until firm. To serve, unwrap the outer layer of plastic wrap, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Remove from the heat and stir for another minute. Three cheers for any dessert that can be made two days ahead, frozen, and then softened in the fridge while guests and cook alike enjoy dinner. I put one more layer of lemon curd (make 1 1/2 recipe of the lemon curd) and topped it off with 1/2 pt. Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). To assemble, place one meringue disc on a piece of baking paper and top it with half of the lemon custard. It's perfect for a summer treat with friends. My cake only had about 3 hours to freeze, and as soon as I brought it out, it began to melt and lost its nice shape. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Stir in butter and cook over moderately low heat, whisking frequently, until mixture is thickened and just reaches a boil, about 6 minutes. Preheat the oven to 150°C (300°F/Gas 2). I did have a problem with the bottom layer of meringue sticking to the cake plate, making serving a bit awkward, but a minor issue in light of its fabulous taste. And, when you donate, you'll become a member of The Splendid Table Co-op. Unwrap and unmould it onto a board and cut the frozen meringue cake into slabs to serve. As a whole cake it is not very attractive. Yummy tho. Once cake is firm, cover with plastic wrap; remove plastic wrap before softening cake in refrigerator. YUMMY!!! I made this dessert for New Year's Eve and everyone decided it was their all-time favorite! This is a definite treat, however. meringue got soggy and almost started dissolving into the ice cream. https://www.loveandoliveoil.com/2015/05/lemon-meringue-ice-cream.html We rely on you to do this. It's worth the effort! and the very top layer was the clear lemon curd and was spectacular looking. Next time Id serve the I first made this cake back in 1979 and I have been looking for this recipe ever since. Although a little picky to make it is well worth the effort and is a great do ahead recipe. Make sure you get the best quality vanilla ice cream you can. I had to make the Definitely have to plan ahead. Kept a long time in freezer as had some left and was not any problem keeping it. Allow to cool to room temperature. guests we were all disappointed to find the To make the lemon syrup, combine all the syrup ingredients in a small saucepan, stirring over low heat until the sugar dissolves. real whipped cream. Powered by the Parse.ly Publisher Platform (P3). assembled cake out of the freezer my It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Start making the lemon custard as soon as the meringues go in the oven, as it must be quite cold before the cream is folded in. Place in the oven, reduce the temperature to 140°C (275°F/Gas 1) and bake for 1 hour, or until the meringue discs are crisp to touch and will lift off the paper easily. This was a fantastic birthday dessert. It does but it's not work but the waiting that takes time. Break the meringues into pieces and put into a large bowl. I'm so glad I have found it again as it was a big hit with family and friends. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff, glossy peaks, about 4 minutes in a stand mixer or 8 to 10 minutes with a handheld. It was nice spending a relaxing day making this cake. Once made, it is stored in the freezer and then taken out approximately 20 minutes before serving. I haven't made this recipe yet but I'm looking forward to. Tip in all the crème fraîche and fold together. This is an amazing recipe. Turn paper over (circles will be visible). Bake until firm and very pale golden, about 2 hours, then let stand in turned-off oven (door closed) until firm, about 1 hour. Don’t stir. Put the egg yolks and sugar in a heavy-based saucepan. About 1 hour before serving, put cake in refrigerator to soften slightly. Then (for a typical base of about 600-700 ml / 2½-3 cups) add about 50 grams of Italian This is a major crowd pleaser, though. The crunchy, nutty crust is wonderful with the creamy lemon curd, ice cream, and meringue. Melt about 1/3 cup of semisweet chocolate in the microwave, stirring often. I will definitely make this for any special occasion. Over a low heat, mix until smooth and well combined, then add the lemon juice and zest. Delicious! Put oven racks in upper and lower thirds of oven and preheat oven to 200°F. great by themselves. I garnished it with a little lemon zest and a couple of twisted lemon slices. Wrap gently in foil then freeze for several hours or overnight. Simmer, without stirring, for about 5 … my mistake.) Everyone raved about it. I believe it was called Frozen lemon mirror cake? For Rocky Road, stir in about 1 cup of mini marshmallows and about 1/3 cup of peanut butter chips or peanuts. Spread remaining curd on top, then cover curd with remaining meringue layer, flat side down. Being gluten free is a plus. vanilla ice cream and could not get them off the parchment The lemon syrup makes it a perfect decadent do-ahead dessert. (it's kind of high fat.) https://www.washingtonpost.com/recipes/lemon-meringue-ice-cream/13992 This can be done several days ahead. Although it took several stages to make the cake, it was well worth it. Freeze until solid, which should take around 8 hours, or overnight.