Lemon Meringue Ice Cream Cake:

Serves 12 (instructions provided for a 8 inch round cake, I just used the same concept for 4 small cakes)

1 1/2 cups sugar
1 Tb cornstarch
2 tsp lemon zest
6 large egg whites
pinch of salt
Lemon Custard Ice Cream (recipe follows)
1 cup lemon curd (recipe follows)

For the Meringues:Preheat the oven to 250F. Trace 2 8-inch circles on each 2 sheets of parchment paper. You need 4 circles total for the 4 meringue layers (you can so these free handed which I did since I knew I would have to trim them a bit before assembling). Invert the paper on the baking sheet.
Whisk 1/2 cup of sugar with the cornstarch and lemon zest and set aside. Beat the egg whites with the salt until they are foamy. Increase the speed and slowly add in the rest of the sugar, one tablespoon at a time until you get a firm and glossy meringue. Carefully fold in the sugar/cornstarch mixture.
With with the back of a spoon (or with a piping bag fitted with a plain tip and filled with the meringue), fill in the circles on the parchment paper. Smooth the tops. Bake the meringues for 1 hour. Turn the oven off and let them dry in the oven overnight.

For the Lemon Ice Cream:
2 cups heavy cream
2 cups half and half
1 cup sugar
1/4 cup finely grated lemon zest
6 large egg yolks
3/4 cup fresh lemon juice

In a heavy bottomed saucepan set over medium high heat, bring the cream, 1/2 cup of sugar, zest and the half and half almost to a boil.
In a separate bowl, whisk the egg whites ad the remaining sugar until they are pale and silky. Slowly add the hot cream mixture over the egg yolks, whisking as you do so to prevent the eggs from curdling. Return the mixture to the saucepan and cook, stirring constantly until the custard coats the back of a wooden spoon, as if you were making creme anglaise. Do not let it boil.
Pour the custard into a container and let cool to room temperature. Refrigerate until completely cold, stir in the lemon juice and freeze according to your ice cream machine instructions. If you do not have one, freeze until firm, whisk it with a hand held mixer or stand mixer and freeze again. Repeat a couple more times.

For the Lemon Curd:
grated zest of 1 lemon
1 cup strained lemon juice
1/2 cup sugar
2 eggs
1 Tb butter, at room temperature

Combine the zest, sugar, juice in a saucepan, and bring to a simmer.
In a small bowl, beat the eggs until light.
Beat some of the lemon mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes.
Strain and refrigerate, covered with plastic wrap until ready to use.

Assemble the cake:
Remove the ice cream from the freezer 10 minutes before you start the assembly so it will be easier to spread on the meringue disks.
Remove the meringues from the parchment paper and set aside the least attractive one for the garnish. Put a large piece of plastic wrap at the bottom (going also up the sides) of an 8 inch round springform pan. Fit one meringue disk at the bottom, cover it with about 1 1/2 cups of Lemon Ice Cream, top with about 1/3 cup of Lemon Curd. Top with another meringue, another 1 1/2 cup of ice cream, another 1/3 cup of lemon curd. Repeat one more time. Crumble the reserved meringue disk and sprinkle it on top of the cake. Wrap the cake and freeze for at least 4 hours or overnight.
Let the cake soften in the fridge 15 minutes before you serve it