Frozen lemon meringue

12 servings By Christine Capendale
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Ingredients (10)

300 g shortbread biscuits — crushed
120 g butter — melted
1 can condensed milk
40 g castor sugar
4 eggs — just the yolks
125 ml lemon juice
1 lemon — zest only
4 eggs — white
180 g castor sugar
100 ml water
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Grease a 24 cm spring-form cake tin well and line the
base with baking paper. Mix the crushed biscuits and melted butter
together and press firmly into the base of the cake tin to make the crust. Mix
together the condense milk, castor sugar, egg yolks, lemon juice and the zest into
a heat proof bowl and place over a saucepan with simmering water.  Stir continuously until it thickens (about 8
minutes). Cool completely. Whip the cream until it is stiff and fold the
cream into the cooled and thickened lemon and condense milk “custard”. Spoon
into the crust and place overnight into the freezer

To make the Italian meringue:

Combine the water and castor sugar in a small saucepan
and allow the sugar to dissolve completely. 
Let the sugar syrup boil to 117
°C. Beat
the egg whites until it makes soft peaks and add the hot sugar syrup gradually
into the egg whites whilst beating.  Beat
on high speed until it is cool.
Spoon the meringue into a piping bag
fitted with a nozzle of your choice and pipe rosettes on top of the frozen pie.
Use a blowtorch to scorch the meringue. Leave at room temperature
for about 10 minutes before serving.

This recipe was published with permission by Christine

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