My neighbour, Jean, gave me this easy-to-make lemon dessert recipe that is simply delicious. It can be made and kept in the freezer, taking it out and cutting a slice to eat whenever you want.
- 4 oz (114 g) icing sugar
- Zest and juice of lemon
- 300 ml double cream
- 2 oz (57 g) meringue nests
- half a 300 g jar lemon curd
- 2 lb loaf tin (or similar) lined with clingfilm
Put the icing sugar plus the juice and zest of the lemon in a large bowl. Mix together until the icing sugar has dissolved.
Add the double cream and whisk all together until it forms soft peaks.
Roughly crumble the meringue nests into the mix, add teaspoonfuls of lemon curd as well.
Using a metal spoon gently fold the meringues and lemon curd into the cream. This does not need thorough mixing, finding areas of lemon curd when eating is good.
Spoon the mix into the lined tin. Cover with clingfilm and place in the freezer for a few hours.
The cake is now ready to eat.
Take the cake from the freezer and remove from the tin.
Turn it out onto a plate and remove clingfilm. You now have the lemon dessert. Single slices can be cut from the cake as you want them with the remainder returned to the freezer just wrapped in the clingfilm. It will keep for up to three months.