Lemon Ice Cream Cake with Meringue and Pomegranate

Ingredients

• 200 g Flour
• 2 tbsp sugar
• 1 pinch salt
• 100 g cold butter
• flour (for dusting)
• butter (for the pan)
• flour (for the pan)
• legumes (or baked beans, for blind baking)
• 4 untreated lemons
• 400 g sweetened condensed milk
• 250 ml Whipping Cream
• 1 small pomegranate
• 2 meringues (from a baker)
• 2 tbsp chopped pistachios

Instructions

1. 1.

   Mix flour with 1 pinch of salt and sugar. Sprinkle cold butter pieces over the mixture, add 50 ml cold water, and knead quickly into a smooth dough. Cover and refrigerate for at least 1 hour.

2. 2.

   Preheat oven to 200°C fan. Roll dough on a floured surface into a circle. Butter the pan and dust with flour. Place dough in the pan, form an edge, cover with parchment paper and weigh down with legumes. Bake for about 20 minutes. Remove from oven, discard parchment and legumes.

3. 3.

   For the ice cream, wash lemons hot, dry, and grate zest of 2 lemons finely. Squeeze juice from all lemons. Add condensed milk and lemon zest; whisk with a hand mixer. Whip cream until stiff peaks form, then fold into the lemon mixture with a spatula. Spread the mixture over the cooled crust and freeze for at least 3 hours. Take out about 20 minutes before serving.

4. 4.

   For garnish, halve the pomegranate and release the seeds. Crumble the meringues. Sprinkle the tart with pomegranate seeds, pistachios, and crumbled meringue.