INGREDIENTS [Frozen Lime Yogurt]

4 cups simple syrup

1 1/4 cup lime juice, strained

1 1/4 cup Greek yogurt

3/4 cup sour cream

METHOD

Puree all ingredients together in a blender for 1 minute. Churn in an ice cream machine according to manufacturer’s instructions, and then freeze.

[Meringue]

1 cup egg whites

1 3/4 cup sugar

1/2 tsp salt

METHOD

Whisk ingredients in a bowl and set over a double broiler until mixture reaches 120°F. Transfer to a Kitchen Aid mixer and whisk on high speed until thick and glossy. Chill.

1 cup all purpose flour

1 cup light brown sugar, packed

1 cup granulated sugar

1 cup graham cracker crumbs

1/2 lb butter, cut in cubes and frozen

METHOD

Mix all dry ingredients. Cut in butter, run in, until no butter is visible. Bake at 350°F for 10 minutes, then rotate and bake for 10 more minutes or until golden brown.

ASSEMBLY

Spread meringue in a thin layer on the side of a bowl. Gently torch with blow torch.

Place small amount of crumble off-centered on the meringue. Using a hot ice cream scoop, scoop ice cream onto the crumble base. Pile up more crumble next to the scoop. Microplane lime zest onto the scoop and serve.