Frozen Lemon Meringue Cake

By michaelmeiner

Ingredients

• JELLY ROLL
• 5 eggs -- separated
• 1/2 cup sugar -- divided into 1/4 cup and 1/4 cup
• 1/4 cup potato starch
• 1/3 cup jam
• LEMON MOUSSE
• 6 eggs -- separated, reserve 3 whites for meringue
• 1/2 cup lemon juice
• 1/2 lemon zest
• 1 1/2 cups sugar -- divided into 1 1/4 cups and 1/4 cup
• MERINGUE
• 3 egg whites -- from above
• 1 Tablespoon sugar

Details

Servings 1

Preparation

Step 1

Preheat oven to 400.

JELLY ROLL: In a small bowl, beat egg yolks and 1/4 cup sugar. Set aside.

In a separate bowl, using an electric mixer, beat whites with 1/4 cup sugar until stiff peaks form. Add 1 cup of egg whites to the yolk mixture. Mix gently. Pour yolk mixture into whites. Sift in potato starch. Gently fold together.

Spread onto a parchment paper lined baking sheet (leave some parchment paper overhanging on 2 ends of the pan so you can get the cake out easily). Bake for 12 minutes. Remove from pan and lay it flat on a clean dishtowel. Roll up cake from the short side in towel. Cool.

LEMON MOUSSE: Combine egg yolks, lemon juice, zest and 1 1/4 cups sugar in a double boiler. Cook until thickened. Put in refrigerator to cool. It will thicken more when cool.

In a large mixing bowl, beat 3 egg whites with 1/4 cup sugar until stiff peaks form. Fold into lemon mixture.

Unroll jelly-roll cake. Spread it with jam and roll up again from the short side. Cut into 1/2 inch slices and line a springform pan, bottom and sides with the slices. Fill with lemon mousse. Freeze for at least 5 hours.

MERINGUE: Preheat the broiler. In a separate mixing bowl, beat remaining 3 egg whites with sugar until stiff peaks form. Spread over lemon mousse. Place in top rack of oven for about 5 minutes until golden. Watch very closely since it browns quite fast. Remove from oven. Refreeze.

Remove from freezer 15 minutes before serving.