Ingredients
MERINGUE TOPPING
4
jumbo egg whites, at room temperature
2 ml
lemon juice or vinegar
250 ml
castor sugar
1 ml
almond essence
15 ml
cornflour
15 ml
boiling water
65 ml
flaked almonds
LEMON ICE CREAM LAYER
30 ml
cornflour
4
jumbo egg yolks
125 ml
milk
125 ml
sugar
25 ml
lemon juice
65 ml
lime juice (use Rose's lime juice if fresh lime juice is unavailable)
250 ml
cream, whipped
30 ml
grated lemon rind
Method:
Beat the egg whites until foamy and add the lemon juice or vinegar. Beat until the mixture is thick and stiff and slightly dry. Gradually add the castor sugar while beating continuously.
Add the essence, cornflour and boiling water.
The meringue should be stiff and glossy and retain its shape. Draw three rectangles, about 26 cm x 10 cm each, on a large sheet of baking paper. Place the sheet of baking paper on a large baking tray. Spoon the meringue into a piping bag and pipe a zig zag line of meringue up and down until each rectangle is filled.
Sprinkle with almond flakes and bake for 20 minutes at 120 ºC. Reduce the temperature to 110 ºC and bake for another 2 1/2 hours or until completely crisp and dry. Cool.
To make the ice cream filling: Blend the cornflour with a little water and then with the egg yolks. Bring the milk to the boil, stir in the egg mixture and sugar and heat until the mixture begins to thicken. The egg mixture may be lumpy but continue stirring until the mixture is cooked.
If it is still lumpy, process in a food processor or beat with a hand beater until smooth. Stir in the lemon and lime juices and coo! completely. Fold in the cream and rind and freeze until set.
Sandwich the meringue layers together with the lemon ice cream. Freeze uncovered until firm and then place in a plastic bag.
Remove from the fridge half an hour before serving and place in the fridge to soften slightly. Slice and serve.
This dessert may be made a week in advance.
Serves 8-10.
