Name: Frozen lemon meringue
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 8 eggs; 750 ml castor sugar; 30 ml vinegar; 30 ml cornflour; 30 ml water hot; 250 ml almonds ground; 8 eggs large, yolk only; 65 ml cornflour; 250 ml milk; 250 ml castor sugar; 125 ml lemon juice; 125 ml lime juice; lemons zest only; 250 ml cream beaten to stiff peaks

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Ingredients (14)

MERINGUE:

8	eggs
750 ml	castor sugar
30 ml	vinegar
30 ml	cornflour
30 ml	water — hot
250 ml	almonds — ground

LEMON CUSTARD:

8	eggs — large, yolk only
65 ml	cornflour
250 ml	milk
250 ml	castor sugar
125 ml	lemon juice
125 ml	lime juice
	lemons — zest only
250 ml	cream — beaten to stiff peaks

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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 to1 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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