1. Cut ice cream into quarters. Place each quarter on each slice of pound cake.
2. Return to freezer until very cold.
3. Prepare meringue by beating egg whites and tartar till foamy.
4. Beat in sugar, 1 tbsp at a time and continue beating until stiff peaks form.
5. Place the ice cream covered pound cake slices on a foil covered wooden cutting board.
6. Completely cover each cake slice with meringue, sealing meringue to foil on all sides.
7. Bake in preheated oven set at 500 degrees, for 1 to 2 minutes or until lightly browned.
8. Serve immediately or freeze and serve.
9. To serve ablaze, pour a bit of lemon extract on 3 sugar cubes per serving, set on meringue and light on fire using matches.
