Lemon Meringue Cassata

Method:

1. 1

   Prepare Meringue.

2. 2

   Line a 9- x 5-inch loafpan with nonstick aluminum foil, allowing edges of foil to extend over sides of pan. Press foil smoothly into corners and along sides of pan.

3. 3

   Spread ice cream in prepared pan. Freeze 30 minutes or until firm.

4. 4

   Meanwhile, prepare Lemon Curd.

5. 5

   Pour curd over ice cream, spreading in a smooth layer. Freeze, uncovered, 1 hour or until firm.

6. 6

   Top frozen Lemon Curd with 1 meringue rectangle. Return cassata to freezer.

7. 7

   Stir lemon rind into lemon sorbet.

8. 8

   Spread sorbet mixture in a smooth layer over meringue layer in pan. Top with remaining meringue layer. Gently press meringue slightly into sorbet mixture. Freeze, uncovered, 1 hour or until firm.

9. 9

   To serve, cut cassata into 8 slices.

10. 10

    Garnish, if desired. Store, covered, in freezer.

11. 11

    Tip: To quickly soften ice cream or sorbet: uncover container, and microwave at HIGH 20 seconds. Spoon into a medium bowl, and beat at low speed with an electric mixer until smooth.

12. 12

    Tip: An electric knife works especially well to slice through the different layers of this dessert.

Adapted from My Recipes