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)
Preparation
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.
