Frozen Lemon Meringue

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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