Frozen Lemon Meringue Pie
Baking and Desserts | French cuisine
⏳ Time
3 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
Frozen lemon meringue pie
Ingredients
- Sugar - 8.1 oz
- Chicken Egg - 6 pieces
- Butter - 3 oz
- Vanilla Ice Cream - 15.9 oz
- Meyer Lemon Juice - 4 fl oz
- Citrus Zest Mix - 1½ spoons
- Cream of tartar - ½ spoons
- Salt - 0,4 teaspoons
Step by Step guide
Step 1
Put the ice cream in the freezer. Place the racks in the upper and lower thirds of the oven and preheat it to 201°F.
Step 2
On a sheet of parchment paper, use a round baking mold with a diameter of about 20 cm to draw two circles. On another sheet of paper, trace another circle — the lines should be visible when the paper is flipped over.
Step 3
In a large bowl, use a mixer on medium speed to beat four egg whites (they should be at room temperature) with cream of tartar and a third of a teaspoon of salt until soft peaks form.
Step 4
Without turning off the mixer, gradually add 100 grams of sugar, one tablespoon at a time, then increase the speed to maximum and beat until stiff, glossy peaks form.
Step 5
Spread the meringue over the circles, but only 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). Allow the meringue to cool completely, then gently remove it from the paper.
Step 6
Combine the lemon juice and zest, 130 g of sugar, four egg yolks, whole eggs, and a quarter teaspoon of salt in a heavy-bottomed saucepan. Add the butter, place over low heat, and cook for six minutes, stirring frequently, until the mixture is just about to boil. Transfer it to a bowl, cover with plastic wrap, and let it sit for at least an hour.
Step 7
Place a layer of meringue in a baking dish, then add half of the ice cream, followed by a layer of lemon curd, 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 dish with plastic wrap and leave it in the freezer for four hours.
Step 8
About an hour before serving, move the lemon tart to the refrigerator. It should be cut with a very sharp knife.
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