Requires a 1 litre loaf tin - lined with cling film.
This is a great dessert, easy to make and it requires no cooking. Handy to make in advance and have ready in the freezer for when guests call by.Print me
1 jar of Mrs Darlington's Legendary Lemon Curd
The zest of 1 lemon
100g/4oz caster sugar
284ml double cream
2 meringue shells, crushed into small pieces
Add 4 or 5 dollops of Mrs Darlington's Legendary Lemon Curd to the bottom of the loaf tin lined with cling film.
Whisk the eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove the bowl from the heat. Continue to whisk until competely cool.The whole process will take about 10 minutes.
In another bowl, whisk the cream and lemon zest until just thick.
Carefully fold the egg mix into the cream until completely combined, then fold in the crushed meringue.
Gently pour some of the creamy egg mixture into the lined loaf tin and then add more of the lemon curd and so on until all the mixture and lemon curd are added to the tin.
Cover with cling film and freeze for a minimum of 4 hours.
If you take this dessert out of the freezer 10 minutes before serving it will be easier to slice.