1    Box lemon cake mix
2 tb Sugar
1 oz Brandy
2 qt Lemon ice cream
Meringue:
4    Egg whites
3/4 c  Powdered sugar

Cook cake mix as directed in layers, but this recipe only uses 1 layer.
Place the layer on an oven proof plate. The day before, or early in the
day, poke holes in the cake and pour brandy over the cake and sprinkle with
sugar. Just before serving, beat egg whites until very stiff and add sugar
gradually and continue to beat until it stand in peaks. Place mounds of ice
cream (shape in half balls) on top of layer and cover COMPLETELY with
meringue. Place in preheated hot oven until it browns (about 10 minutes.)
At the table, add 2 oz. brandy to the tray and light. Serves 8 to 10.