Recipes

Lemon Meringue Fantasy

Christine Flynn's Lemon Meringue Fantasy Christine Flynn's Lemon Meringue Fantasy (The Good Stuff)
Portions
8

Ingredients

  • 4 cups (1 L) vanilla ice cream, softened 
  • ---FOR THE MERINGUES---
  • 4 egg whites 
  • Pinch of cream of tartar 
  • 1/2 cup (125 mL) granulated sugar  
  • ---FOR THE CURD---
  • 1 cup (250 mL) granulated sugar  
  • Zest and juice of 2 lemons 
  • 2 large eggs, beaten 
  • 2 large egg yolks, beaten 
  • 1/4 cup (60 mL) cold unsalted butter, cut into cubes 

Directions

Make the Meringues

  1. Preheat the oven to 250F. Line 2 baking sheets with parchment paper. Trace 2 circles, each about 8 inches (20 cm) in diameter, onto the parchment paper of the first sheet tray. Flip the parchment paper over so you can still see the circle outlines. On the second sheet, trace just one 8-inch (20 cm) circle. Flip the parchment paper over. 
  2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Starting on low speed and increasing the speed gradually, whip the egg whites until soft peaks form. Add the cream of tartar. With the mixer on high speed, slowly add the sugar about 1 tablespoon (15 mL) at a time, until all the sugar has been added and the meringue is stiff and glossy.  
  3. Using a large spoon, divide the meringue evenly among the 3 circles you traced on the parchment paper. Smooth the tops so that they are more or less level. Bake for 50 to 60 minutes, until golden brown. Turn off the oven. Let the meringues cool in the oven until ready to assemble the dessert. If you need the oven in that time, set them on a wire rack on the counter to continue to dry out. 

Make the Curd

  1. In a medium saucepan, bring 2 inches (5 cm) of water to a simmer. In a large heatproof bowl, whisk together the sugar, lemon zest and juice, eggs, and yolks until combined. Place the bowl over the saucepan, ensuring that it does not touch the water, to create a double boiler. Using a heatproof spatula, stir continuously for 7 to 10 minutes, until the mixture becomes thick and glossy.  
  2. Carefully remove the bowl from the heat (there’s a lot of hot steam under there). Using a fine-mesh sieve, strain the curd into a medium bowl. Drop in the butter, one cube at a time, stirring to incorporate it fully before adding the next cube.  
  3. Transfer the lemon curd to an airtight container. Let set in the fridge for 2 hours. Store it in the fridge for up to 2 weeks.  
  4. To assemble: Select the best-looking meringue disc and set aside. You will use this for the top of the stack. Lay out the other 2 meringues on an inverted baking sheet. Divide the ice cream between the 2 meringues and, using an offset spatula, smooth out the top so that it is level. Place the baking sheet in the freezer and let the ice cream freeze completely. Remove the baking sheet from the freezer. Spoon the lemon curd on top of the ice cream, dividing it evenly between the 2 meringues. Working quickly, stack the 2 meringues on top of each other. Finish the stack with the remaining meringue. Return to the freezer until ready to serve.  
  5. Store leftovers in an airtight container in the freezer for up to 2 weeks.