Lovely summer lemon ice cream cake topped with golden meringue. Separately bake the pie shell as friable cakes with lemon zest and put on it lemon ice cream. To give the dessert a more contrasting yellow color against the background of meringue, you can add food ice cream dye. When the ice cream hardens in the freezer, cover it with airy meringue and place for a few minutes in very hot oven. Because egg white stands here heat insulator, ice cream in such a time will not have time to melt, and your the cake is covered with a delicious golden crust. friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. premium flour
- 1/3 Art. + 3 tbsp. l Sahara
- 110 gr. chopped butter
- 0.5 tsp finely grated lemon zest
- 1 whole egg + 2 egg whites
- 800 gr. softened lemon ice cream
- 8 to 10 drops of yellow food coloring (optional)
- 0.5 tsp vanilla extract
Recipes with similar ingredients: premium flour, ice cream, lemon zest, eggs, meringues
Recipe preparation:
- Preheat the oven to 175 ° C.
- In a medium-sized bowl, mix the flour, 3 tbsp. l sugar and a pinch of salt. Add the butter and lemon zest and mix fingers or a dough knife in a flour mixture to get friable mass.
- Divide the whole egg into protein and yolk by adding protein to two others for topping from meringue. Add the yolk to the dough and knead to make it soft.
- Put the dough in a cake mold with a diameter of 22 cm. Press it to the bottom and to the walls of the mold. Bake until golden, about 25 minutes. Cool. Use a sharp knife to sweep through the cake, as if slicing it into 10 slices, but without cutting through the cake so that in further facilitate cutting the frozen pie.
- Put lemon ice cream in a large bowl and mix with a rigid spatula or wooden spoon until smooth, about 2 minutes. Mix food color if use. Spoon the ice cream into the shell of the cake, smoothing its surface and put the cake in the freezer so that it froze for at least 2 hours or at night.
- Preheat the oven to 250 ° C.
- In a large heat-resistant bowl, put all the egg whites, the remaining 1/3 Art. sugar and a pinch of salt and set a bowl over a pot of boiling water about 2.5 cm deep. Whisk until sugar will not dissolve, and the mixture will not become warm and lush.
- Then beat with a mixer at a moderate to high speed to the mass has cooled down and thick, glossy and stable peaks have formed, about 2 minutes. Stir in vanilla extract. Apply meringue to frozen cake and put in the oven until it is browned, for 1-2 minutes. Slice and serve.
