This deliciously tangy dessert should be soft enough to slice straight from the freezer and is great to make ahead as it will keep in the freezer for up to 3 months.
Serves 8-10
Preparation 30 mins
Freezing 12 hours
Ingredients
2 lemons, juice only
150g icing sugar
250ml soya single cream
500g fromage frais or Greek yoghurt
40g Osem vanilla pudding mix
½ tsp vanilla bean paste or essence
2 meringue nests, crushed
4 tsp lemon curd
Garnish
1 meringue nest, crushed
1 tsp lemon curd
Method
- Mix the icing sugar and lemon juice in a small pan and dissolve over a gentle heat. Leave to cool.
- Beat the cream until it forms soft peaks, then gradually fold in the vanilla pudding mix.
- Beat the fromage frais or yoghurt until smooth. Pour in the cooled lemon sugar mixture.
- Fold the cream mixture into the yoghurt, together with the vanilla paste or essence.
- In a 2lb silicon bakeware loaf tin or a metal tin lined with cling film, drizzle a 1/5th of the lemon curd at the base and sprinkle 1/5th of the crushed meringues.
- Cover with 1/5th of the yoghurt mixture. Smooth it over, then top with another 1/5th of lemon curd, meringues and yogurt. Repeat until you have 5 layers, topped off with lemon curd and crushed meringue.
- Cover the tin with clingfilm and freeze for at least 12 hours, or until it has frozen solid.
- To serve, remove the clingfilm from the top, upturn the loaf on to a serving plate and peel away the rest of the clingfilm.
- Drizzle with lemon curd and top with crushed meringue.
