Pauline's Lemon Meringue Icecream

Ingredients

• 1.1 box finger biscuits, crushed
• 2.0.75 cup margarine, melted; generous measure
• 3.5 eggs, separated
• 4.1.25 cup icing sugar, sifted
• 5.250 ml Orly Whip or non-dairy whipping cream, beaten
• 6.0.25 cup lemon juice
• 7.1 lemon rind, grated; from one lemon
• 8.0.25 cup castor sugar, for meringue topping

Method

1. 1.Grease a 26 cm (10") springform pan or pie dish.
2. 2.Combine crushed biscuits and melted margarine.
3. 3.Press biscuit mixture firmly onto base to form a crust.
4. 4.Beat the 5 egg yolks with the icing sugar until thick and pale yellow.
5. 5.Beat the Orly Whip and fold into the yolks.
6. 6.Add the lemon juice and the rind.
7. 7.Pour mixture onto biscuit base and freeze. This should be done a few days before needed.
8. 8.Stiffly beat the egg whites with the ¼ cup castor sugar.
9. 9.Swirl on top of the frozen icecream.
10. 10.Place under grill until slightly brown. N.B. Watch carefully — do not do anything else whilst grilling. The meringue browns in seconds.
11. 11.Put dessert in freezer. Do not cover.
12. 12.Can be frozen complete a few days before serving.

Notes

• P.S. Use middle shelf to grill. Turn so dessert browns evenly.
• Orly Whip is a South African non-dairy whipping cream substitute.