This is a very light, very lemony dessert and was a lovely alternative to Christmas Pudding.
175g/6 oz icing sugar
Zest and juice of 2 lemons
300ml carton double cream
90g/3 0z meringue nests or shells, roughly crushed
half of a 300g jar lemon curd
Either a fluted edge pie dish or loaf tin, lined with cling film
Tip icing sugar into a bowl, add the lemon zest and juice and stir until the sugar has dissolved.
Add the cream to the bowl and whisk until the mixture forms soft peaks.
Fold in the meringue.
Add the lemon curd and mix in gently.
Pour into prepared tin, then cover with cling film and freeze for at least 12 hours, or until solid.
To serve, remove tin from freezer, remove cling film from the top, upturn onto a serving plate and peel away the cling film.
You should be able to slice this straight from this freezer.
It will keep in the freezer for up to 3 months so is ideal as a ‘make ahead dessert’.