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1
Cut frozen cake crosswise into 1/2-inch-thick slices.
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2
Line bottom of a 9-inch pie plate with cake slices, some halved or cut into pieces to fill in gaps.
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3
Halve remaining cake slices lengthwise and place around edge of plate.
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4
Patch up any holes with pieces of remaining cake slices.
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5
(You may have a couple of slices left over.)
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6
Cut paper containers from ice cream and slice each pint into 3 rounds.
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7
Arrange 3 rounds in 1 layer on top of cake in pie plate and cut each remaining round into 6 wedges.
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8
Fill holes in ice cream layer with some of ice cream wedges and mound remainder in center of pie plate.
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9
Freeze 25 minutes.
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10
Preheat oven to 450F.
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11
After ice cream and cake have been freezing 20 minutes, beat egg whites and a pinch of salt with an electric mixer until foamy, then add lemon juice and continue to beat until whites hold soft peaks.
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12
Gradually add sugar, beating, and continue beating until whites just hold stiff, glossy peaks.
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13
Remove ice-cream base from freezer and mound meringue over it, spreading to edge of plate to cover ice cream completely.
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14
Bake in middle of oven until golden brown, about 6 minutes.
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15
Serve immediately.
