LEMON ICE CREAM AS A LEMON MERINGUE PIE/NORWEGIAN OMELET

The largest title ever !!! Well, a Norwegian Omelet ??? A baked ice cream ? WTF ?!!!

I'm completely mad about lemon meringue pie (one of my favorite desserts) and as I wanted to make an ice cream a bit original, I decided to make one with the taste of this pie ie shortcrut pastry, lemon cream and of course the meringue ! That same meringue that leads me to prepare a norwegian omelet, a baked ice cream !!!

1st step, prepare the lemon ice cream :

- 4 egg yolks

- 125 gr sugar

- 200 ml evaporated milk

- 125 ml milk

- 125 ml lemon juice (about 2 lemons)

- zest of 2 lemons

- 20 cl cream (30% fat min)

As usual, beat the sugar with the yolks until a whitish color. Boil the milks with the lemon juice and the zest. Pour half of it over the sugar/yolks mixture, stir well. Pour the remaining milk/juice and put over a gentle heat to obtain a custard (about 10-15 min, don't boil this mixture). Let cool down and reserve in the fridge.

Then, whip the cream until thick ans stiff, blend it with the lemon custard.

If you have an ice cream maker, use it right now, otherwise pour in a mold and put in the freezer and whip the mixture every 30 min to prevent the formation of ice crystals. Do this 3 or 4 times (or more if you can).

2nd step, prepare the shortcrust pastry :

- 25 gr flour

- 12 gr sugar

- 12 gr butter

- a bit of water (5 cl) or egg yolk (half of one)

Blend the flour and the butter until to get a texture like sand. Then add the sugar and the water (or yolk). Combine but do not knead ! This step is really fast, about 1 min. Reserve 30min in the fridge.

Then, roll it out and sprinkle with sugar and put in the oven for 10 to 15 min.

Reserve.

3rd step, prepare the sponge cake :

- 62 gr sugar

- 2 egg yolks

- 62 gr flour

- 2 stiffly beaten eggwhites

Beat the sugar and the yolks and then add delicately the stiffly beaten eggwhites. Add the flour delicately as well. Pour over a tray and put in the oven for 10 min (keep an eye on it). Let cool down and cut it in 2 rectangle and then reserve.

4th step, prepare the meringue :

- 3 or 4 egg-whites

- 105 or 140 gr sugar.

If you can make an Italian meringue it's better otherwise make a French one, start beating the egg-whites, after a while add the sugar and beat again until smooth and stiff.

Final step, the assembly :

Crumble the shortcrust quite roughly.

Soak a slice of sponge cake with a mixture of rum and lemon juice (use a pastry brush), lay down over it a layer of lemon ice cream and sprinkle it with the shortscrust crumble. Then, lay down another layer of ice cream and finally the second slice of sponge cake (as well soaked with rum/lemon juice)

Now quite quickly, cover completely the "cake" with meringue, don't leave any hole. Decorate as you want.

Then, put in the oven at high heat until lightly browned.

Enjoy without any delay.

lemon juice...