Directions

1. Prepare the lemon curd and chill completely, Prepare the ladyfingers and cool.
2. Prepare a 9-inch springform pan. Line the base with a piece of foil, then secure the base in the ring, making sure it’s clicked shut. Use a 4-inch wide strip of parchment paper to line the ring, using a piece of tape on the outside of the paper to secure the two ends together.
3. Add the whipping cream and icing sugar to the bowl of a mixer and use the whisk attachment to whip the cream on medium until stiff peaks just form (be careful not to over-whip). Add the cold lemon curd to the whipped cream and gently fold them together, until well-combined with no streaks of whipped cream or curd remaining.
4. Transfer approximately 1 cup of the lemon/cream mix to a pastry bag with a small round tip (or cut a small hole in the tip of a disposable bag) and pipe a thin line around the inside edge on the base of the springform pan. Trim about 1/4-inch off of one end of a ladyfinger and place it cut-side down, standing up against the side of the pan, using the piped filling to ‘glue’ it in place. Continue adding ladyfingers until you have a complete ring of ladyfingers. Place a layer of ladyfingers on the bottom of the pan, filling in any gaps with small pieces of ladyfinger. (see picture below)
5. Use a spatula to transfer the rest of the filling into the pan, and smooth it out evenly. Place in the freezer for 5 hours or until frozen.
6. Preheat the oven to 425°F (220°C) while you prepare the meringue.
7. Place the egg whites, salt and sugar in the bowl of a stand mixer. Add 1-inch of water to a pot that the mixing bowl can sit on like a double boiler, place over medium heat and bring to a simmer. Put the mixing bowl on the pot of water (making sure the bottom of the bowl doesn’t touch the water). Reduce the temperate to low and keep whisking the egg whites/sugar until the mixture reaches 160°F (70°C),
8. Immediately move the mixing bowl to your stand mixer and use the whisk to whip the egg whites to stiff peaks. Use a spatula to transfer the merginue to the Lemon Freeze and decorate the top with a spatula or fork — I like to use the spatula to make large swirls. Bake for 8-10 minutes, until golden brown.
9. Return the Lemon Freeze to the freezer. Remove the torte from the freezer approximately 1 hour before you would like to serve it. Gently release the clasp on the springform pan and remove.
10. Return any leftover cake to the freezer and loosly cover with plastic wrap after it’s completely frozen again.

Directions

1. Place the lemon juice, zest, eggs, and sugar into the top of a double boiler (or use a bowl set on top of a saucepot).
2. Whisk the ingredients together and place over gently simmering water and cook, stirring, for 15-20 minutes, or until the mixture has thickened (coats the back of a spoon)
3. Remove from the heat, add the butter or margarine and whisk until it’s melted and incorporated.
4. Pass the curd through a fine-mesh strainer to remove the zest and any bits of egg that may have cooked. You can then pour the curd into a baked pie crust or into a bowl and cover with wax paper and refrigerate.
5. Once cooled cover with plastic wrap or transfer to a container and freeze.

Directions