I sincerely hope I’m not one of those people who try and make life more difficult than its meant to be. I know some of those people and I find them incredibly tiring to deal with. However I suspect it might be a case of self loathing that brings this about. This Nigella recipe is a case in point. She refined the original recipe by suggesting that we use store bought lemon curd and meringue nests. Every time I’ve made this ice cream though, I’ve made both from scratch. Foolish moi most definitely. Aside from that, its very easy and as all of my favourite ice cream recipes, it doesn’t need an ice cream maker. I’ve included the recipe for Lemon Curd from scratch at the end, if you like me, like labouring over things.
Hopefully you’ll go the easier route and enjoy this refreshing summery ice cream without having expended an undue amount of elbow grease. If you’re a fan of lemon meringue pie, you’ll love this ice cream. It truly is like an ice cream version of the pie, sans pastry and is probably my favourite ice cream flavour.
Nigella’s Lemon Meringue Ice Cream from How To Eat
I saw this recipe of Jane and Elizabeth’s Pelly’s in the Womens chefs of the Great Britain, though I’ve changed it slightly here. The original version specified home made meringues and home made lemon curd, but I brazened it out with the bought stuff and suggest, for ease, that you do too. If you are using shop meringues and curd you may to add more lemon juice and zest or it will be too sweet. Taste to see, it needs an edge to it:
- 600ml whipping cream
- 225g greek yogurt
- 320g lemon curd
- juice and zest of 2 lemons
- 6 meringue nests
- Whip the cream until fairly stiff and fold in the yogurt. Add the lemon curd, lemon juice and zest (you will find it easier to stir in the curd if you add the lemon juice to it first) and the meringues, broken up into small pieces, but not so small so that they dissolve into dust.
- Put into a container, it should be a shallow rather than tall one and freeze, And that’s all there is to it. Ripen in the fridge for 40 minutes before you want to eat it. You could dribble over it some clear honey or some more lemon curd diluted to runninness with lemon juice.
From How To Eat by Nigella Lawson
Lemon Curd in the microwave
Makes 3 cups
* 5 eggs
* 3/4 cup caster sugar
* rind of 1 lemon
* 3/4 cup freshly squeezed lemon juice
* 125g butter, chilled, cubed
1. Combine eggs, sugar, and lemon rind in a 6-cup, heatproof, microwave-safe bowl. Mix with balloon whisk until combined, gradually adding the lemon juice while whisking. Add the cubed butter.
2. Place onto a microwave-safe rack or upturned microwave-safe plate and cook, uncovered, for 7 to 10 minutes on MEDIUM (50%) power, stirring every minute until thick enough to coat a metal spoon. Pour into sterilised jars, seal and label. Place in the fridge to cool.
3. To serve, spoon into cooked pastry cases or over hot crumpets or toast.
Notes & tips
Variation: If desired, replace lemon juice with lime juice or passionfruit pulp.
Super Food Ideas – June 2003 , Page 79
Recipe by Janelle Bloom
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