This Frozen Lemon Meringue is a delightful treat with a tangy lemon filling and fluffy Italian meringue topping. Perfect for any occasion, it’s sure to impress your guests with its refreshing flavor and creamy texture.
300 g shortbread biscuits, crushed
120 g butter, melted
40 g castor sugar
125 ml lemon juice
400 ml cream
1 tin condensed milk
4 egg yolks
zest of l lemon and 1 lime
Italian Meringue
180 g castor sugar
100 ml water
4 egg whites
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
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