Lemon meringue ice cream cake
- Good Food team
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Serves 8
Easy
Prep: 20 mins - 30 mins
Plus at least 4 hours freezing time
A star rating of 4.3 out of 5.55 ratingsRate
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This looks and tastes so good people will never believe it only takes 20 minutes to put together
Freezable
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BBQ vegetables with goat's cheese
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Ingredients
Nutrition
Units:
MetricUS
-
bought slab of madeira cake
-
8 meringue
nests
-
500ml tub crème fraîche
-
jar of good quality lemon curd
-
red summer berries
to decorate
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Nutrition: lemon meringue ice cream cake
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kcal464
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fat26g
-
saturates14g
-
carbs57g
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sugars37g
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fibre1g
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protein5g
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salt0.51g
low
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Method
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step 1
Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.
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step 2
Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don’t stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.
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step 3
When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.
Recipe from Good Food magazine, August 2003
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A star rating of 4.3 out of 5.55 ratings
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