Lemon ice cream cake with airy meringue glaze
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
A wonderful summer pie made with lemon ice cream topped with golden meringue. Bake a separate pie crust with a crumbly crust and lemon zest, then spoon the lemon ice cream onto it. For a more contrasting yellow color against the meringue, you can add food coloring to the ice cream. Once the ice cream has set in the freezer, top it with a light meringue and bake in a very hot oven for a few minutes. Since the egg whites act as an insulator, this will prevent the ice cream from melting, and your pie will develop a delicious golden crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 1/3 cup + 3 tablespoons sugar
- 110 g butter, cut into small pieces
- 0.5 tsp finely grated lemon zest
- 1 whole egg + 2 egg whites
- 800 gr. lemon ice cream, softened
- 8-10 drops yellow food coloring (optional)
- 0.5 tsp vanilla extract
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a medium bowl, combine the flour, 3 tablespoons of sugar, and a pinch of salt. Add the butter and lemon zest and fold into the flour mixture with your fingers or a pastry knife until crumbly.
- Separate the whole egg into the white and yolk, adding the white to the other two for the meringue topping. Add the yolk to the dough and knead until soft.
- Pour the dough into a 22cm pie pan, pressing it into the bottom and up the sides. Bake until golden brown, about 25 minutes. Cool. Using a sharp knife, run a knife through the cake, cutting it into 10 slices. Be careful not to cut all the way through the cake to make it easier to cut when the cake is frozen.
- Place the lemon ice cream in a large bowl and stir with a stiff spatula or wooden spoon until smooth, about 2 minutes. Stir in food coloring, if using. Spoon the ice cream into the pie shell, smoothing the surface, and freeze the pie until set, at least 2 hours or overnight.
- Preheat oven to 250°C.
- Place all the egg whites, the remaining 1/3 cup sugar, and a pinch of salt in a large heatproof bowl and set the bowl over a saucepan of simmering water to a depth of about 2.5 cm. Whisk until the sugar dissolves and the mixture is warm and fluffy.
- Then beat with a mixer on medium-high speed until the mixture cools and forms thick, glossy, and stiff peaks, about 2 minutes. Stir in the vanilla extract. Spread the meringue on the frozen cake and bake in the oven until golden brown, 1-2 minutes. Slice and serve.
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