FROZEN LEMON MERINGUE

FROZEN LEMON MERINGUE

(Serves 12)

300 g   shortbread biscuits, crushed

120 g   butter, melted

1 tin     condensed milk

40 g     castor sugar

4          egg yolks

125 ml lemon juice    

            zest of l lemon and 1 lime

400 ml cream

ITALIAN MERINGUE

4          egg whites

180 g   castor sugar

100 ml water

METHOD:

• Grease a 24 cm springform 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° 
• 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