The use of store-bought meringues and lemon curd makes this dessert convenient and super easy to make. It is creamy, not overly sweet, with a refreshing tang and a little crunch to it. A perfect summer dessert.
PREP TIME: 10 MINUTES
FREEZING TIME: 6 HOURS
SERVES: 8
INGREDIENTS
1 cup (250ml) cream
1 cup (280g) plain unsweetened yoghurt
1 tbsp finely grated lemon rind
4 tbsp lemon curd, plus extra to serve
90g meringue nests, lightly crushed, plus extra to serve (see Tip)
shredded lemon rind, to serve (optional)
METHOD
Line a loaf pan with plastic wrap.
Place the cream and yoghurt in a bowl and beat until soft peaks form.
Fold in the grated lemon rind, lemon curd and crushed meringues.
Spoon the mixture into the prepared pan and spread out evenly.
Cover with another layer of plastic wrap.
Freeze for at least 6 hours or until firm.
When ready to serve, take the plastic wrap off the top and lay a
serving dish over the loaf pan.
Carefully flip to unmould the loaf. Remove the rest of the plastic wrap.
Top with extra lemon curd, sprinkle with extra crushed meringues and shredded lemon rind.
Cut into slices and serve immediately.
This dessert will keep in the freezer for up to 6 weeks.
TIP: Don’t crush the meringue too finely. You still want some bigger pieces.
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