Lime Meringue Desserts

Wash the limes, cut off the upper third of each lime and carefully remove the flesh leaving the skins intact. Squeeze the flesh and catch the juice.

Put the juice into a small pan and bring to the boil briefly, then set aside and leave to cool. Beat the egg yolk with the sugar over a hot bain-marie until white and creamy. Trickle in the lime juice, still beating, then mix with the coconut milk and check the sweetness. Transfer to an ice cream maker and freeze. Alternatively transfer to a shallow dish and freeze for 4-5 hours, stirring vigorously every 30 minutes for the first 2 hours.

Fill the lime shells with ice cream, using any leftover ice cream for another purpose. Then freeze the limes for another hour.

Beat the egg white with the sugar and 1 tsp lime juice until stiff, firm and shiny. Put into a freezer bag. Take the limes out of the freezer, cut a corner off the freezer bag and pipe the meringue mixture on top of the ice cream.