Happy Memorial Day! Three day holiday weekends are one of my FAVORITE things 🙂 and it’s also an opportunity to experiment in the kitchen. When the experimenting combines two of our favorite desserts into one delicious concoction, it’s a great way to top off the holiday.
Bluwaterguy loves Lemon Meringue Pie, and I love ice cream so much I think it should be it’s own food group, so we combined our efforts…starting with Jeni’s Lemon Cream. Another winning recipe from Jeni Britton Bauer and her Splendid Ice Cream. It tastes like smooth and creamy frozen lemon pie filling.
So much so, that after making it we decided to put it in a pie tart shell and top it with meringue….and Italian meringue at that. This type of meringue is made by beating a simple syrup into the egg whites, and the result is super shiny and smooth…sort a cross between regular meringue and divinity…and can I say, YUM! A few quick swipes with a culinary torch (yes, it has uses beyond Creme Brulee…) browned the meringue.
Every recipe I’ve tried from her book has been a home run. The Watermelon Lemonade sorbet is summer in a dish. Here’s the result from our dessert last night, and I have the remaining ice cream in the freezer…though I doubt for very long. After all, it’s a Monday holiday and that begs for a dish of ice cream. Hmmm…heading to the freezer now…
Welcome to summer ~~~ Bluwatergal