Lemon Meringue Ice Cream
About the bake
This is so easy to make, yet very impressive to serve and everyone will love it. Why not try a lime version too! This is a bit of a rare dessert with bakers often choosing to make Lemon Meringue Pie rather than ice cream. This recipe will change your ways as its so easy to make and looks just as good (if not better) sitting in the middle of a dinner table.
Method
Step 1
Cut three thin slices of lemon and reserve for decoration. Peel the zest and squeeze the juice from the remaining lemon.
Step 2
Whip the cream until it just forms soft peaks. Stir in the lemon juice, lemon zest, lemon extract, sugar and yoghurt.
Step 3
Crush the meringues into smallish pieces and stir in.
Step 4
Spoon the ice cream mixture into a non stick 1kg/2lb loaf tin, adding spoonfuls of lemon curd then stir just a little to swirl the lemon curd in.
Step 5
Place in the freezer and freeze overnight until firm.
Step 6
To serve, dip the tin into a bowl of boiling water for 20 seconds then invert onto a plate and unmould the ice cream. Top with lemon slices and serve in slices.
Ingredients
- 1/2 teaspoonNielsen-Massey Lemon ExtractÂ
- 1Lemon(s) (juice and zest)Â
- 300mlDouble creamÂ
- 300mlGreek yoghurtÂ
- 3 tbspBillington's Unrefined Golden Caster SugarÂ
- 5 tbspLemon curdÂ
- 3Meringue nestsÂ
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