Meringue cake without baking

1. First we will cook lemon curd:

- thoroughly wash lemon with warm water. You can use the hard part of the sponge. Since the zest will be needed for the recipe, you need to wash off all the harmful substances that citrus fruits are usually treated with, so that they are better stored. When the lemon is washed, we blot its surface with a napkin, after which we peel off the zest with a thin layer - only the yellow part;

- put the zest in a bowl, pour granulated sugar to it and rub everything together with a tablespoon. Let the mixture stand like this for 30 minutes;

- break the egg into a small saucepan, send the yolk there, beat them lightly with a whisk. After we put the zest with sugar and corn starch to the eggs, mix the contents of the saucepan until a homogeneous consistency;

- squeeze the juice out of the lemon and add it to the rest of the ingredients. Juice needs 70 ml. Mix everything well again;

- put the pan on a minimum heat and bring it to a boil with constant stirring, then remove the pan from the heat. It is necessary that all the sugar crystals dissolve, and the curd thickens;

- pour a pinch of salt into a saucepan, spread the butter, mix thoroughly and put the curd in the refrigerator for 12 hours. For the pie, we will need 280 grams of lemon curd.

2. Preparing the cake:

- a detachable mold with a diameter of 20 cm and a depth of 6 cm is lubricated with a piece of butter. The form can be taken in a different size, but this one will be ideal for a cake. We line the bottom and side walls of the mold with baking paper so that the paper protrudes beyond the upper edge of the mold by 3 cm;

- we put the cookies in a bowl and knead them into crumbs, after which we pour out a quarter of the crumbs to decorate the finished cake, and add butter to the rest. Thoroughly mix the cookies with butter, then put the mixture on the bottom of the mold, level and put the mold in the refrigerator for 10 minutes;

- now we put the meringues in a separate bowl and knead them into a large crumb;

- we put half of the ice cream in a large container, add meringue and half of lemon curd to it, mix well and spread the mixture on the cookie base, level it on top with a spatula, sprinkle with the left cookie crumbs, tighten the mold with food wrap, cover it with a layer of foil on top and put it in the freezer overnight (for 12 hours);

- transfer the remaining ice cream to a suitable bowl, put the remaining lemon curd to it, mix until smooth. After that, we put the mixture in a container and also put it in the freezer overnight.

3. The night has passed - we proceed to the final stage:

- remove the cake from the freezer, let it stand at room temperature for 5 minutes, then remove the foil and food wrap. We release the cake from the mold, transfer it to a beautiful wide dish;

- decorate the cake on top with ice cream from the container, putting balls on the surface of the cake;

- now we have meringues beautifully on the ice cream, sprinkle everything with silver sprinkles and the last touch is sprinkled with powdered sugar.

4. The finished cake is immediately served to the table until the ice cream has melted!