Lemon Ice Cream Sandwiches

Instructions

1. 1

   Line a 28 x 20-cm (11 x 8-inch) glass dish (with straight sides) with parchment paper, letting it hang over each side.

2. 2

   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.

3. 3

   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.

4. 4

   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.