A very fresh dessert where meringue and ice cream combine for more indulgence.

* Ingredients

° 1 liter of vanilla ice cream
° Butter 50 g butter
° Sugar 125 g sugar
° Egg 2 eggs
° 2 lemons
° 25g sugar
° 25 g of melted butter
° 170 g of pecans
° 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.

Mix the coarsely crushed pecans, add sugar and butter. Mix again. Line the bottom and edges of your mold.

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.

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.

Take out the tart, add the meringue and cook for 5 minutes at 200 ° C.

Enjoy !