Enlarge Credit: Todd Coleman SERVES 8
INGREDIENTS
For the filling and cake:
2 pints strawberry ice cream, slightly softened
Unsalted butter, for pan
½ cup cake flour, plus more for pan
¼ tsp. kosher salt
½ cup sugar
3 eggs
1 tbsp. fresh lemon juice
½ tsp. grated lemon zest
For the meringue:
¼ tsp. cream of tartar
4 egg whites
½ cup sugar
INSTRUCTIONS
1. For the filling: Line a 7″-diameter bowl with a 15″ piece of plastic wrap, allowing excess to hang over rim of bowl. Pack ice cream into bowl, smoothing top, and freeze until solid, at least 4 hours.
2. For the cake: Heat oven to 325°. Grease and flour an 8″ round cake pan; set aside. Whisk together flour and salt in a bowl; set aside. Beat sugar and eggs in a bowl on medium-high speed of a hand mixer until tripled in volume, about 5 minutes. Stir in juice and zest; fold in flour mixture. Pour into prepared pan; bake until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool completely, invert onto a rack, and set aside.
3. For the meringue: Heat oven to 450°. Place cream of tartar and egg whites in a large bowl; beat on medium speed of a hand mixer until soft peaks form, about 1 minute. Add sugar, and beat until stiff but not dry peaks form, about 2 minutes.
4. To serve, place cake on a parchment paper-lined baking sheet. Invert ice cream onto cake and peel off plastic. Cover ice cream and cake with meringue. Bake until meringue begins to brown, about 5 minutes. Using 2 metal spatulas, transfer to a cake plate and serve immediately.
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