5 soup spoons of butter or margarine
1/3 cup of lemon juice
1 cup of sugar
2 eggs
2 egg yolks
2 softened ice cream cups
1 baked sponge cake base
2 meringues
1/4 cup of sugar
1/4 teaspoon of grated lime zest
5 soup spoons of butter or margarine
1/3 cup of lemon juice
1 cup of sugar
2 eggs
2 egg yolks
2 softened ice cream cups
1 baked sponge cake base
2 meringues
1/4 cup of sugar
1/4 teaspoon of grated lime zest
In a bowl, whisk together the butter or margarine, lemon juice, and sugar
Beat the eggs with egg yolks slightly
Add to the lemon mixture
Cook over low heat until the mixture thickens; let cool
Place the ice cream on the baked sponge cake base and chill
Top with the warm lemon mixture, stirring gently until it mingles with the ice cream
Refrigerate
Beat the egg whites in a snow-like consistency
Gradually add sugar and beat to stiff peaks
Add the grated lime zest, then spread over the cake, sealing all edges tightly
Bake in a preheated oven at 375°F for 3 minutes
Serve immediately.
