Lemon ice cream tart with Italian meringue and lemon basil marmalade

Roll the pastry into a thin sheet; return it to the refrigerator about 10 minutes if it gets too soft.

Prick and freeze, then pre-bake the whole sheet about 20 minutes; cut into portions and bake again until golden brown.

Soften churned ice cream in a mixer fitted with the paddle, spread it flat into a frozen 10.5-inch (27 cm) pizza pan and freeze overnight.

Unmold by running a paring knife around the edge and warming the bottom quickly; fix imperfections, freeze again and cut into 12 slices.

For the marmalade, heat lemon juice and water, whisk in the sugar and agar-agar mixture, bring to a boil, cool on ice water and chill to set.

Blend with an immersion blender to smooth the texture, then add the lemon shell (as transcribed), diced poached lemons, chopped lime supremes and fresh basil.

Cook syrup to 250F (121C), pour in a thin stream into foamy egg whites, and beat on high until cooled.

Dot each ice cream slice with meringue, top with a crust portion, flip and keep frozen.

Pipe meringue over each portion with a pastry tip, leaving an empty space in the centre.

On the day of serving, torch the meringue and freeze again; just before serving, fill the centre with the lemon basil marmalade.