Frozen Lime Cream

1. 1

   Whisk flour, sugar and yolks in medium bowl to blend.

2. 2

   Bring milk to simmer in heavy medium saucepan.

3. 3

   Gradually whisk hot milk into yolk mixture.

4. 4

   Return mixture to same saucepan.

5. 5

   Whisk over medium heat until pastry cream thickens and simmers, about 5 minutes.

6. 6

   Remove from heat.

7. 7

   Whisk in lime juice and peel.

8. 8

   Cool.

9. 9

   Combine 1/2 cup sugar and water in heavy small saucepan.

10. 10

    Stir over low heat until sugar dissolves.

11. 11

    Increase heat; boil until thermometer inserted into mixture registers 240F., tilting pan to submerge bulb, about 5 minutes.

12. 12

    Meanwhile, beat egg whites in large bowl until soft peaks form.

13. 13

    Add 2 tablespoons sugar; beat until stiff but not dry.

14. 14

    Slowly pour boiling syrup into whites, beating until cool, about 5 minutes.

15. 15

    Whisk 1/4 of meringue into pastry cream.

16. 16

    Fold in remaining meringue.

17. 17

    Freeze lime cream until firm, about 8 hours.

18. 18

    (Can be made 2 days ahead.)

No additional tips available.