“Lemon Meringue Pie”

Preparation info

  • Difficulty


  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About





  1. Pipe 3 small dots of meringue on the plate (about 3 g / .11 oz each), making sure they are evenly spaced and lined up.
  2. Place a cookie on top of each meringue dot.
  3. Scoop a small quenelle (about 20 g / .71 oz) of the ice cream on top of each cookie.
  4. Pipe the meringue on top of each quenelle so it envelops it completely.
  5. Torch the meringue to give it an even golden brown color and serve immediately.

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