Lemon meringue Ices

Lemon meringue Ices

serves: 12
calories per serving: 197
fat per serving: 9g

Ingredients:

·         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

Preparation:

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.

to serve:

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.