Lemon Ice Cream Sandwiches
Lemon Ice Cream Sandwiches
Ingredients
- 3/4 cup (180 ml) sugar
- 2 tablespoons (30 ml) cornstarch
- 4 eggs
- 1/2 cup (125 ml) lemon juice
- 1/4 cup (60 ml) unsalted butter, cut into cubes
- 2 egg whites
- 1 cup (250 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1/2 cup (125 ml) unsalted butter, softened
- 1/2 cup (125 ml) sugar
- 1 egg yolk
- 1 lemon, grated zest only
Instructions
- Line a 28 x 20-cm (11 x 8-inch) glass dish (with straight sides) with parchment paper, letting it hang over each side.
- In a saucepan off the heat, combine 60 ml (¼ cup) of sugar and cornstarch. Add eggs and stir with a whisk until smooth. Stir in lemon juice and bring to a boil. Remove from heat and add butter. Stir until melted. Strain through a sieve over a large bowl and set aside.
- In another bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add remaining sugar (125 ml / ½ cup) and beat until sugar has dissolved and meringue forms stiff peaks.
- Spoon meringue onto lemon cream and gently fold in with a spatula or whisk. Pour into prepared dish and freeze for 6 hours or until firm.
Lemon Ice Cream Sandwiches