Ingredients

Method

• 2 cups whipping cream
• 200 g caster sugar
• Zest and juice of 4 lemons
• 16 mini meringues

Method

Ingredients

Stir the cream and sugar together until the sugar i dissolved. Pour into an ice tray and freeze until half set.
Turn out of the ice tray and add the lemon zest and juice and beat well. Freeze again for a few hours.
Turn out again, beat and add crumbled meringues. Turn into small freezerproof dishes and freeze until ready to serve.
Just before serving, decorate each ice cream with a whole mini meringue.
Cook’s note: If you prefer a lighter option, use half full-cream milk instead of all cream.

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