A wonderfully zesty and delicious dessert. The perfect partner to this dish is a glass of bubbly.
Preparation time: 1 hour, plus freezing time
Baking time: 1-11⁄2 hours
• 8 egg large whites
• 750ml (655g) castor sugar
• 30ml vinegar
• 30ml cornflour
• 30ml hot water
• 250ml ground almonds
• 8 large egg yolks
• 65ml cornflour
• 250ml milk
• 250ml (220g) castor sugar
• 125ml lemon juice
• 125ml lime juice
• finely grated zest of 2 lemons
• 250ml cream, stiffly beaten
1 Meringue Whisk the egg whites until stiff. Add the castor sugar gradually, whisking continuously. Ensure that all the castor sugar has been blended into the egg whites.
2 Fold in the rest of the ingredients.
3 Draw six rectangles, 5 x 12cm, onto a piece of baking paper. Divide the meringue between these six rectangles and spread the meringue evenly.
4 Bake in a preheated oven for about 1 to 11⁄2 hours, until crisp and dry.
5 Lemon custard Mix the egg yolks and cornflour together. Bring the milk and castor sugar to the boil. Take off the heat then add the milk mixture slowly to the egg mixture, whisking continuously.
6 Return to the heat and bring to the boil, whisking constantly. Remove from the heat and set aside to cool.
7 Add the lemon juice, lime juice and the lemon zest.
8 When cold, fold in the stiffly beaten cream. Layer the meringue and custard in a loaf tin. Freeze overnight. Serve sliced.