Lemon meringue Ices
calories per serving: 197
fat per serving: 9g
· 125g caster sugar
· Juice of 2 lemons (6-7 tablespoons)
· 500g thick Greek yoghurt
· 150ml double cream
· 1 heaped teaspoon good-quality lemon curd per person, to serve
· 1 meringue shell per person, to serve
Whisk the sugar and lemon juice in a large bowl until the sugar dissolves. Add the yoghurt and cream. Spoon into a plastic container. Freeze for a few hours until slushy. Mix well and freeze, then mix again and freeze.
to make up:
Spoon the ice-cream mixture into a metal cooking ring or cutter (about 6.5cm in diameter) on a piece of greaseproof paper to make a round about 2.5cm high. Shape as many as you need, putting them on a tray and returning them to the freezer quickly to firm up. This can be done the day before serving. Use the ice-cream within 2 months.
Place each ice-cream round on a chilled plate. Spoon lemon curd over, then place a meringue on top and serve.
Note: If you prefer, add broken meringue to the ice-cream mixture – 45g is enough. Serve the ice-cream in scoops and drizzle with lemon curd.
|lemon curd||crema al limone|
|meringue shell||scorza di meringa|
|metal cooking ring||anello metallico per cuocere i dolci|
|greaseproof paper||carta oleata|