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4 large egg whites at room temperature for 30 minutes
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1/2 cup fresh lemon juice (from 2 medium lemons)
1 1/2 tablespoons fresh lemon zest (from 2 medium lemons)
2/3 cup sugar
4 large egg yolks
2 whole large eggs
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1 pint (2 cups) vanilla ice cream (preferably premium)
Special equipment: 2 (15- by 12-inch) sheets of parchment paper; an 8-inch (20-cm) springform pan
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