A lemon butter sauce and vanilla ice cream on a meringue shell gives this dessert a new twist on an old favorite.
| 3 |
|
egg whites |
| 1/4 |
|
teaspoon cream of tartar |
| 6 |
|
tablespoons sugar |
| 1 |
|
cup sugar |
| 1/3 |
|
cup fresh lemon juice |
| 6 |
|
tablespoons LAND O LAKES® Butter |
| 3 |
|
egg yolks |
| 2 |
|
teaspoons freshly grated lemon peel |
| 1 |
|
pint (2 cups) vanilla ice cream |
|
|
Lemon slices, if desired |
Heat oven to 300°F. Line baking sheet with parchment paper. Set aside.
Beat egg whites and cream of tartar in small bowl at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding sugar, until glossy and stiff peaks form (2 to 4 minutes).
Spoon 8 (3-inch) meringue circles onto parchment paper-lined baking sheet. Build up sides to make a bowl shape on each circle. Bake for 20 to 25 minutes or until meringues are golden. Turn oven off. Leave meringues in oven for 1 hour. Remove from oven. Cool completely.
Meanwhile, combine 1 cup sugar, lemon juice, butter and egg yolks in 2-quart saucepan with wire whisk. Cook over medium heat, stirring constantly, until mixture is slightly thickened (8 to 10 minutes). Stir in lemon peel. Refrigerate 1 hour.
To serve, spoon ice cream and sauce into each meringue shell. Garnish with lemon slices, if desired. Serve immediately.
Recipe Tip
Learn about gluten-free baking.
