Frozen Lemon Pie
- Lemon Curd:
- 1 lb 12 oz NATURAL FROZEN YOGURT
- 1/4 cup LEMON JUICE
- 3 EGGS
- 1 TABLESPOON CORNSTARCH
- 7 fl oz AGAVE SYRUP
- 2 EGG WHITES
- 5 oz SUGAR
- 1 1/2 oz UNSALTED BUTTER, AT ROOM TEMPERATURE
- 2 TABLESPOONS SUPERFINE SUGAR
- 1/4 cup WHOLEMEAL WHOLE WHEAT FLOUR
- 1 1/4 oz ALMOND MEAL
- 2 PIPING ICING BAGS
- 1 STAR NOZZLE
- 1 SMALL PLAIN NOZZLE
Place a piping bag and the star nozzle in the freezer for a few minutes so they are well chilled.
Bring the lemon juice to a bare simmer in a saucepan, then turn off the heat. Whisk the eggs with the cornstarch and agave syrup in a bowl until the mixture is smooth. Pour into the saucepan and thicken over medium heat, stirring constantly with a wooden spoon. Allow to cool in the refrigerator for 30 minutes.
Whisk the egg whites to soft peaks with half the sugar. Add the remaining sugar and mix gently. Line a baking tray with baking paper. Using a tablespoon, place small mounds of meringue mixture on the tray, spaced far enough apart so they don’t stick together.
Bake for 20 minutes at 235°F, then 1 hour at 200°F. Once the meringues have cooled, break them into pieces.
Work the butter and sugar together with your fingertips. Add the flour and almond meal, then work together to make a crumbly mixture. Refrigerate for 10 minutes, then spread the mixture on a baking tray and bake at 400°F for 15 minutes.
If the frozen yogurt is in the freezer, take it out 10 minutes ahead of time. Fill the cold piping bag (star nozzle attached) with yogurt. Pipe out the yogurt soft-serve style and sprinkle with the broken meringue and the crumble. Pipe small balls of lemon curd onto the frozen yoghurt with the other piping bag (plain nozzle attached). Serve immediately.
Replace the home-made meringues with store-bought mini meringues. You can keep the extra curd in an airtight container for 3–4 days in the refrigerator.