8 medium to large lemons
3 tubs of vanilla, cream or custard ice cream
1 tablespoon grated lemon zest
2 egg whites
1/4 cup rum or orange liqueur
1 teaspoon tartar cream
1/4 cup confectioner's sugar
8 medium to large lemons
3 tubs of vanilla, cream or custard ice cream
1 tablespoon grated lemon zest
2 egg whites
1/4 cup rum or orange liqueur
1 teaspoon tartar cream
1/4 cup confectioner's sugar
Cut off about 1/4 of the lemon from the stem end
Reserve the cut pieces
Squeeze the lemon juice carefully, leaving the peels intact
Chill 1 1/3 cups of lemon juice in the freezer until it partially congeals
Scrape out the insides of the lemons to make them smooth and clean
Retrieve the ice cream from the freezer
Let it sit for a bit in a large bowl to slightly soften
Add the chilled lemon juice, grated zest, and liqueur
Mix very well and fill the lemon peels, but don't overfill them
Beat the egg whites until they're fluffy
Add the tartar cream
Continue beating and add the confectioner's sugar gradually, beating always until the mixture holds its shape when lifted from the mixer bowl
Cover the filled lemons with meringue, making sure to cover the edges well
Bake in a hot oven for 3 minutes or until the meringue is golden brown
You can serve immediately or freeze and only thaw 15 minutes before serving
Bring to the table with the 'lids' cut from the lemons.
