LEMON MERINGUE ICE-CREAM

USE CRUSHED BISCUIT CRUMBS AS BASE ON 'SPRING CLIP' TIN

INGREDIENTS

• ¾ pint double cream
• 400 gms Greek yoghurt (2 single cartons slightly less than 400g)
• 170 gms icing sugar
• Grated rind of 2 lemons and juice of 1 lemon
• 110 gms meringue nests (crushed)
• 9 tablespoons lemon curd
• ½ pint cream whipped up for decoration
• Lemon & orange slices for decoration.

METHOD

1. Pour cream into a large bowl then add yoghurt, sugar, lemon rind and juice.
2. Whisk until it forms soft peaks
3. Fold in crushed meringue, add 6 tablespoons lemon curd and stir (though just enough to streak mixture)
4. Spoon mixture into prepared tin
5. Level the surface of the mix & freeze

TO SERVE

• Remove from freezer and stand for 10 minutes to enable ring to be removed.
• Put gateau on a flat serving plate, decorate with cream, 3 tablespoons lemon curd, lemon and orange slices.