These little citrus fruits, in season during the summer, pack a punch -- they have a more intense flavor than the more common Persian limes (which can also be used here). Shortbread stands in for the "crust," and a bruleed meringue topping completes the pie-like sundae.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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