Lemon Meringue Ice Cream

INGREDIENTS

5 large eggs separated

1/2 cup lemon juice (3 lemons approx.)

325 ml pareve or dairy cream

140 g of powdered sugar

3/4 cup of sugar

juice of 1 small lime or half a lemon.

PROCEDURE

Beat the egg yolks with the sugar until very thick and white, about 10 minutes. Add the cream and lemon juice. Beat again until creamy and thick. Pour into a 25 cm round aluminum mold and freeze until solidified. This may take several hours.

Beat the egg whites with 3/4 cup sugar and the lemon or lime juice until stiff. Pour over the frozen lemon ice cream. Bake at super low heat (200 F / 93 C) for 5 minutes. Don't let it brown! Refreeze immediately before serving.

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