Nigella's Lemon Meringue Ice Cream
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600ml/21flozs whipping cream
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225g/7.7ozs greek yogurt
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320g/11ozs lemon curd
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juice and zest of 2 lemons
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6 meringue nests
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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.
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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 runniness with lemon juice.
Lemon Curd in the microwave
Makes 3 cups
Ingredients
- 5 eggs
- 3/4 cup caster sugar
- rind of 1 lemon
- 3/4 cup freshly squeezed lemon juice
- 125g butter, chilled, cubed
Method
Step 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.
Step 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.
Step 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.
Source
Super Food Ideas - June 2003 , Page 79
Recipe by Janelle Bloom