Lemon Ice Cream Tart

Name: Lemon Ice Cream Tart
Ingredients: 1 cold and crumbly tart shell; 6 tablespoons of butter or margarine; 1/3 cup of lemon juice; 1 cup of condensed milk; 2 eggs; 2 egg yolks; 1 liter of slightly softened vanilla ice cream; 2 whites; 1/4 cup of condensed milk; 1 tablespoon of grated lemon zest

1
1 cold and crumbly tart shell
2
6 tablespoons of butter or margarine
3
1/3 cup of lemon juice
4
1 cup of condensed milk
5
2 eggs
6
2 egg yolks
7
1 liter of slightly softened vanilla ice cream
8
2 whites
9
1/4 cup of condensed milk
10
1 tablespoon of grated lemon zest

Ingredients

1
1 cold and crumbly tart shell
2
6 tablespoons of butter or margarine
3
1/3 cup of lemon juice
4
1 cup of condensed milk
5
2 eggs
6
2 egg yolks
7
1 liter of slightly softened vanilla ice cream
8
2 whites
9
1/4 cup of condensed milk
10
1 tablespoon of grated lemon zest

Directions

1
Prepare your preferred tart shell and bake it
2
While it cools, prepare the filling
3
Combine the first three ingredients in a bowl
4
Beat the eggs and egg yolks lightly and add to the mixture
5
Cook over low heat, stirring constantly, until the mixture thickens
6
Let cool and refrigerate
7
Spread the ice cream over the cold tart shell, cover with the lemon mixture, and freeze
8
Beat the whites in a snow-like consistency with a pinch of salt until stiff, then add the condensed milk slowly, beating well after each addition
9
Combine the grated lemon zest and spread over the frozen tart
10
Bake in a hot oven (230°F) for 2 minutes, or until the meringue is golden brown
11
Serve immediately.