A very fresh dessert where meringue and ice cream combine for more indulgence.
* Ingredients
° 1 liter of vanilla ice cream
Dough
° Butter 50 g butter
° Sugar 125 g sugar
° Egg 2 eggs
° 2 lemons
° 25g sugar
° 25 g of melted butter
° 170 g of pecans
Meringue
° 4 egg whites
° 100 g icing sugar
* Preperation :
Lemon curd:
Combine the lemon juice, zest, eggs, sugar and butter in pieces, in a saucepan. Heat the lemon curd in a double boiler, mix well for 15 to 20 minutes, until thickened. Book.
2
Mix the coarsely crushed pecans, add sugar and butter. Mix again. Line the bottom and edges of your mold.
3
Take out the ice cream for 5 minutes to soften it. Spread over a layer of lemon curd and a layer of ice cream, repeat the operation. Put to freeze. At least 2 hours.
4
Whip the egg whites until stiff with a pinch of salt. When the whites begin to become firm, is firm, add half the sugar. The rest when it is very firm.
5
Take out the tart, add the meringue and cook for 5 minutes at 200 ° C.
Enjoy !
