This is fabulous. It’s like a frozen form of lemon meringue pie but ultra creamy with the crunch of the meringues.
600 ml heavy whipping cream
225g Greek yoghurt
320g lemon curd (Trader Joes sell this above the freezer section)
Juice and zest of 2 good-sized unwaxed lemons
6 meringue nests, or 2/3 of a 210g container of vanilla meringues from Trader Joes. (You find these above the freezer section too )
To a large bowl, add the cream and yoghurt and whisk lightly together until combined.
Add the lemon curd, lemon juice and zest, whisking gently to combine everything. (you will find it easier to stir in the curd if you add the lemon juice first)
Tip into an ice cream maker and turn on. After about 10 mins or when the mixture is starting to thicken a little, add the meringues, broken up into smallish pieces, but not so small that they dissolve into dust.
After the ice cream is good and thick, put it into a container and freeze.
And thats all there is to it!
Ripen in the fridge for 30-40 minutes before you want to eat it.
You could also dribble over it some clear honey or some more lemon curd diluted to “runniness” with lemon juice
* I love to serve this ice cream with a good slice of my “Lemon Drizzle cake” An old Mary Berry Berry staple.
