Name: Lemon Icebox Cake
Prep time: 30 min
Cook time: 5 min
Total time: 1 h 35 min
Yield: Serves 6
Ingredients: 30 g (1 oz) unsalted butter, melted; 300–400 g (10½-14 oz) lemon curd, store-bought or home-made; 400 ml (14 fl oz) thin (pouring/whipping) cream, well chilled; 2 egg whites; Juice and grated zest of 1 lemon; 80 g (2¾ oz) caster (superfine) sugar; 6 digestive biscuits (sweet wholemeal biscuits)

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 35

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

A recipe inspired by a dessert served at Lockhart restaurant in London.

Ingredients

For the ice cream:

400 ml (14 fl oz) thin (pouring/whipping) cream, well chilled
300–400 g (

Method

MAKE THE ICE CREAM. Using an electric beater, whip the cream in a mixing bowl until light, then mix in the lemon curd and the lemon juice and zest. Transfer everything to the bowl of the ice cream maker and start the churn cycle.

NEXT, MAKE THE MERINGUE. Beat the egg whites to soft peaks in a mixing bowl with an electric beater, then gradually add the caster sugar. Beat fo