Frozen Lemon Meringue Cake
8 servings
180 minutes
Frozen lemon meringue pie is a true embodiment of French sophistication. Its roots trace back to the tradition of light, airy desserts where the sweet-sour combination of lemon curd and crispy meringue creates a harmony of flavors. Vanilla ice cream adds coolness, making this pie a perfect treat for a hot day. The delicate layers of meringue soaked in lemon freshness melt in your mouth, leaving a light caramel note. This dessert is not only exquisite and aesthetic but can also be a centerpiece for any festive table. Served chilled, its texture and balance of sweetness with acidity make it an unforgettable treat.
1
Put the ice cream in the fridge. Insert the racks in the upper and lower thirds of the oven and preheat it to 94 degrees.
2
Draw two circles on a sheet of parchment paper using a baking form with a diameter of about 20 cm. On another sheet of paper, trace another circle so that the lines are visible when the paper is turned over.
3
In a large bowl, beat four egg whites (they should be at room temperature) with cream of tartar and a third of salt at medium speed until soft peaks form.
- Chicken egg: 6 pieces
- Cream of tartar: 0.5 teaspoon
- Salt: 0.4 teaspoon
4
Without turning off the mixer, add 100 g of sugar by the tablespoon, then increase the speed to maximum and beat until stiff glossy peaks form.
- Sugar: 230 g
5
Place the future meringue on circles, but on the clean sides of the parchment. Bake for about two hours until the egg whites turn pale golden. Turn off the oven and leave the meringue inside for another hour (do not open the oven door). Let the meringue cool completely, then carefully remove it from the paper.
6
Mix lemon juice and zest, 130 g of sugar, four yolks, eggs, and a quarter teaspoon of salt in a heavy-bottomed saucepan. Add butter, place over low heat, and cook for six minutes, stirring frequently, until the mixture is ready to boil. Transfer to a bowl, cover with plastic wrap, and let sit for at least an hour.
- Lemon juice: 120 ml
- Lemon zest: 1.5 tablespoon
- Sugar: 230 g
- Chicken egg: 6 pieces
- Salt: 0.4 teaspoon
- Butter: 85 g
7
Place a layer of meringue in the baking dish, then half of the ice cream, followed by a layer of lemon cream, another layer of meringue, the second half of the ice cream, a layer of cream, and finally cover with a third layer of meringue. Wrap the cake in plastic wrap and leave it in the freezer for four hours.
- Vanilla ice cream: 450 g
- Vanilla ice cream: 450 g
8
About an hour before serving, place the lemon cake in the refrigerator. It should be cut with a very sharp knife.