This melt-in-the-mouth dessert is great for summer parties: the lemony taste gives it a real kick
- 125g (4oz) caster sugar
- Juice of 2 lemons (6-7tbsp)
- 500g (18oz) tub thick Greek yogurt
- 150ml (¼ pint) double cream
- 1 heaped tsp good-quality lemon curd per person, to serve
- 1 meringue shell per person, to serve
Whisk the sugar and lemon juice in a large bowl until the sugar dissolves. Add the yogurt and cream. Spoon into a plastic container. Freeze for a few hours until slushy. Mix well and freeze, then mix again and freeze.
To make up, spoon the ice-cream mixture into a metal cooking ring or cutter (about 6.5cm/2¾ in in diameter) on a piece of greaseproof paper to make a round about 2.5cm (1in) high. Shape as many as you need, putting them on a tray and returning them to the freezer quickly to firm up. This can be done the day before serving.
To serve, place each ice-cream round on a chilled plate. Spoon lemon curd over, then place a meringue on top and serve.
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If you prefer, you can add broken meringue to the ice-cream mixture - 45g is enough. Serve in scoops and drizzle with lemon curd.