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Lemon meringue ice cream

  • Total Time

    25m
  • Serves

    10


This is so easy to make, yet very impressive to serve and everyone will love it. Why not try a lime version too!

Method

  1. Cut three thin slices of lemon and reserve for decoration. Peel the zest and squeeze the juice from the remaining lemon.

  2. Whip the cream until it just forms soft peaks. Stir in the lemon juice, lemon zest, lemon extract, sugar and yoghurt.

  3. Crush the meringues into smallish pieces and stir in.

  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.

  5. Place in the freezer and freeze overnight until firm.

  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.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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