Lemon Meringue Stack

For the meringue:

1. Pre heat oven to 150 degrees.
2. Mix egg whites in a clean bowl until soft peaks form.
3. Add sugar tablespoon at a time until the mixture is thick and glossy and the sugar has dissolved.
4. Add cornflour, vanilla and vinegar until just mixed in.
5. Place spoonfuls of mixture on tray – leaving room to spread. You could also use a piping bag.
6. Reduce oven to 120 degrees. Place meringue into oven and cook for about an hour or until firm to touch. Turn off oven and leave too cool, allow the oven door to be slightly open.

For the lemon curd

1. Mix cornflour, sugar and lemon juice together. Whisk until smooth.
2. Place mixture in a non-stick saucepan on medium heat, stirring until thick and not lumpy.
3. When thickened, take mixture off heat and add the egg yolk. Mix well and allow to cool.

To make ice cream

1. Get seeds out of vanilla pod.
2. Mix condensed milk together with whipped cream and vanilla pods.
3. Put into freezer safe dish and freeze.
4. To put altogether, lay one meringue on the base of plate. Add a spoonful of lemon curd and cream, followed by another meringue and curd. Place last meringue on top and dust with gluten free icing sugar. Add a spoonful of the sweet ice cream.