'Don’t mean to toot my own horn but toot. This is bloody genius. Thank goodness for preserved lemons now finding their way intoaisle-seven territory of most supermarkets. Combined here with a tub of ice cream, the lemons do the magic thing of tempering the sweetness while adding a deeper, funkier tang without the cat’s bum mouth hit of acidity. It tastes a bit ‘restauranty’ in that it is unexpected yet completely delicious. Add the burnt meringue for a touch of fance and this is the dessert dreams are made of.' - Katrina Meynink in her book Kitchen Keepers.
Makes: 12
Ingredients
1 litre (34 fl oz/4 cups) decent- quality vanilla ice cream
1/4–1 preserved lemon, rinsed and seeds removed, chopped
6 large lemons, halved lengthways, flesh removed and reserved for another use
lemon zest or edible flowers, to serve (optional)
MERINGUE
2 egg whites
110 g (4 oz) caster (superfine) sugar
1/4 teaspoon cornflour (cornstarch) 1/4 teaspoon white vinegar
Method
Blitz the ice cream and preserved lemon in a blender until combined. Work quickly here – you want a McDonald’s shake consistency, not
a runny liquid. If you are unsure about the strength of the preserved lemon, just add it in gradually and taste as you go until you get sweet mixed with a gloriously deep, muted tang.Spoon the ice cream into your lemon halves level with the cut peel, then cover and pop in the freezer for at least 3 hours to set. Wedging them snugly together in a dish lined with baking paper avoids any toppling over during the freeze.
When ready to serve, prepare the meringue by whisking the egg whites in an electric mixer on high speed until stiff peaks form (1–2 minutes).Gradually add the sugar, whisking continuously, until stiff and shiny (up to 4 minutes), then add the cornflour and vinegar and whisk again to combine.
Spoon some meringue on the top of each set lemon, using your spoon to shape it or just plopping it and moving on. Toast the meringue all over with a kitchen blowtorch set on medium until golden.
Scatter with lemon zest or edible flowers, if using, and serve immediately.
Can't Be Faffed:
If you can’t be faffed with the meringue component, spoon in the ice cream, shove them in the freezer and serve as they are – they still taste great.
Give Me Extra:
Serve with a scattering of edible flowers or jasmine from the garden. The jasmine scent is amazing, and trust me – with the hit of lemon, it gives all the extra summer I-made-an-effort-for-you vibes without any of the actual effort. Winning.