Key Lime-Pie Sundaes

By LRay

Martha Stewart Living, July/August 2015, page 21.

These little citrus fruits, in season during the summer, pack a punch -- they have a more intense flavor than the more common Persian limes (which can also be used here). Shortbread stands in for the "crust," and a bruleed meringue topping completes the pie-like sundae.

Ingredients

• 1 quart vanilla ice cream
• 1 cup Lime Curd, plus more for serving
• 3 large egg whites
• 3/4 cup sugar
• 1/2 teaspoon pure vanilla extract
• Shortbread Triangles (store-bought or homemade)
• Ingredients for Lime Curd
• 2 large eggs, plus 6 large yolks
• 1 cup sugar
• 4 teaspoons finely grated lime zest, plus 3/4 cup fresh juice
• 6 tablespoons unsalted butter, room temperature
• 1 1/4 teaspoons coarse salt

Preparation

Step 1

Beat ice cream in a bowl just until softened. Fold in curd, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.

Combine egg whites and sugar in a heatproof bowl set over a pot of simmering water; whisk until sugar is dissolved and mixture is warm to the touch. Transfer to a mixer and whisk until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla. Transfer to a pastry bag fitted with a large star tip.

Scoop two balls of ice cream into each serving bowl. Top each with curd. Pipe meringue on one side; use a small kitchen torch to brown meringue. Serve, with shortbread.

Directions for Lime Curd

Whisk together eggs, yolks, sugar, zest and juice, butter, and salt in a saucepan. Bring to a simmer, whisking constantly; cook until thickened, about 5 minutes. Strain through a fine sieve into a bowl. Press plastic wrap directly onto surface of curd; refrigerate at least 1 hour and up to 1 day.