Name: Frozen Lemon Meringue Cake
Cook time: 1 1D2 hr
Total time: 8 hr
Yield: Makes 8 servings
Ingredients: 4 large egg whites at room temperature for 30 minutes; 1/2 teaspoon cream of tartar; 1/8 teaspoon salt; 1/2 cup sugar; 1/2 cup fresh lemon juice (from 2 medium lemons); 1 1/2 tablespoons fresh lemon zest (from 2 medium lemons); 2/3 cup sugar; 4 large egg yolks; 2 whole large eggs; 1/4 teaspoon salt; 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces; 1 pint (2 cups) vanilla ice cream (preferably premium); 2 (15- by 12-inch) sheets of parchment paper; an 8-inch (20-cm) springform pan

Three cheers for any dessert that can be made two days ahead, frozen, and then softened in the fridge while guests and cook alike enjoy dinner. And all the better if it is a truly memorable finale that sets off waves of flavor explosions: sweet meringue, cold ice cream, and puckery lemon curd.

Cooks' note:

Cake can be frozen up to 2 days. Once cake is firm, cover with plastic wrap; remove plastic wrap before softening cake in refrigerator.

Recipe notes

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