Frozen lemon meringue

A wonderfully zesty and delicious dessert – perfectly partnered with a glass of bubbly.
 
recipe, lemon, dessert, frozen, summer, treat

Recipe from: 8 January 2016
Preparation time: 1hr + Freezing time
Cooking time: 1h 30 min
 
 

Ingredients

 
  • MERINGUE:
  • 8
    egg large whites
  • 750
    ml
    castor sugar
  • 30
    ml
    vinegar
  • 30
    ml
    cornflour
  • 30
    ml
    hot water
  • 250
    ml
    ground almonds
  • LEMON CUSTARD:
  • 8
    large egg yolks
  • 65
    ml
    cornflour
  • 250
    ml
    milk
  • 250
    ml
    castor sugar
  • 125
    ml
    lemon juice
  • 125
    ml
    lime juice
  • finely grated zest of 2 lemons
  • 250
    ml
    cream, stiffly beaten
Servings: Change Serving
 
 

Method

 
Preheat the oven to 120°C.

Meringue:

Whisk the egg whites until stiff. Add the castor sugar gradually, whisking continuously. Ensure that all the castor sugar has been blended into the egg whites.

Fold in the rest of the ingredients.

Draw six rectangles, 5 x 12cm, onto a piece of baking paper. Divide the meringue between these six rectangles and spread the meringue evenly.

Bake in a preheated oven for about 1 to 1 1/2 hours, until crisp and dry.

Lemon custard:

Mix the egg yolks and cornflour together. Bring the milk and castor sugar to the boil. Take off the heat then add the milk mixture slowly to the egg mixture, whisking continuously.

Return to the heat and bring to the boil, whisking constantly. Remove from the heat and set aside to cool.

Add the lemon juice, lime juice and the lemon zest.

When cold, fold in the stiffly beaten cream. Layer the meringue and custard in a loaf tin. Freeze overnight. Serve sliced.


Text and image: Ideas magazine

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Read more on: recipe  |  frozen  |  summer  |  dessert  |  lemon  |  treat
 

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