Total Steps
7
Ingredients
12
Tools Needed
9
Related Article
http://myculinarycanvas.com/?p=342Ingredients
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 2 tablespoons confectioner’s sugar
- 1 cup graham cracker crumbs
- 1/4 cup butter
- 1 tablespoon sugar
- 4 large egg yolks
- 1/2 cup condensed milk
- 1/2 teaspoon lemon rind
- 1/4 cup cubed butter
- 1 pint vanilla ice cream
Instructions
Step 1
Preheat oven to 250 F. Grease and line the bottom of a 9-inch square pan. Grease and flour the paper again.
Step 2
Beat the egg whites with cream of tartar in a bowl of an electric mixer on high until fine bubbles form. Gradually add the sugar. Whip to stiff peaks but not dry. Spread the meringue over the prepared pan making sure to fill even the edges. Use a cake comb to create texture on the meringue.
Step 3
Bake the meringue in the oven for about 30 minutes. Dust with confectioner’s sugar and allow to cool until ready to use.
Step 4
Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well. Place the graham cracker crumbs in an 8-inch square freezer-safe container and evenly spread on the bottom of the pan.
Step 5
In a double broiler or heavy-bottomed saucepan, mix the egg yolks, condensed milk and lemon rind. Stir for about 30 minutes or until thick but still pour-able in consistency. Add the cubed butter a little at a time until melted and blended in. Cook longer to make it thicker. Pour over the graham crust and allow to cool to room temperature.
Step 6
Leave vanilla ice cream at room temperature for about 15 minutes or until softened. Mix until consistency of soft serve ice cream. Place over the custard layer.
Step 7
Finish the layer by putting the meringue on top of the ice cream layer. Place in the freezer for at least 4 hours before serving.