200 g caster sugar
240 g freshly squeezed lemon juice
160 g unsalted butter, cut into pieces
4 eggs
120 g caster sugar
3 egg yolks
750 g pouring (whipping) cream
1 tsp natural vanilla extract
1 pinch sea salt
Unsalted butter, to grease
70 g caster sugar
2 eggs
1 tsp natural vanilla extract
70 g self-raising flour
240 g caster sugar
6 egg whites
¾ tsp cream of tartar
1 tsp natural vanilla extract
1 pinch sea salt
1. Place all lemon curd ingredients into mixing bowl and start Thicken /80°C. Transfer curd to an airtight container and refrigerate until needed. Ice-cream
2. Place ice cream ingredients into mixing bowl and cook 6 min/80°C/speed 4. Pour into a shallow freezeproof container, cool for 45 minutes, then freeze for 8 hours or until frozen. Clean and dry mixing bowl.
3. Preheat oven to 210°C. Grease and line a springform cake tin (23 cm), then set aside.
4. Insert butterfly whisk. Place sugar, eggs and vanilla into mixing bowl, then whisk 5 min/speed 4 or until mixture is light and frothy.
5. Add flour and mix 20 sec/speed 2. Remove butterfly whisk. Pour into prepared tin (mixture will only create a thin layer) and bake for 10-12 minutes or until golden. Cool cake in tin, then freeze in tin until ready to layer ice-cream. Clean and dry mixing bowl and butterfly whisk.
6. Cut frozen ice-cream into pieces (4 cm) and place into mixing bowl. Add 150 g of the lemon curd and blend 20 sec/speed 9, then blend for a further 10 sec/speed 4, with aid of spatula. Spoon ice-cream into cake tin and spread evenly over sponge base. Freeze until firm (approx. 4 hours). Thoroughly clean and dry mixing bowl.
7. On the day of serving. Place ice cream onto a serving plate and top with remaining lemon curd. Place in freezer for 15-30 minutes to firm.
8. Place sugar into mixing bowl and mill 15 sec/speed
9. Transfer to a bowl and set aside. 9. Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl, then whip 2 min/70°C/speed 3.
10. Add vanilla and reserved sugar and cook 4 min/70°C/speed 3.
11. Add salt and whip 3 min 30 sec/speed 3.5.
12. Remove cake from freezer and spoon meringue decoratively on top, swirling to create peaks. Using a kitchen blowtorch, with the flame held 3 cm from meringue, move the blowtorch smoothly and evenly over the meringue until golden. Freeze until ready to serve. Remove from freezer to soften enough to cut before serving.