-
12 small meringues, crushed coarsely (homemade or store bought)
-
400 ml Cream, Whipped
-
1 batch Cheats lemoncurd/chilled
-
Cheats Lemoncurd
-
150 ml lemon juice
-
150 g castor sugar
-
Zest of 1 lemon
-
3 beaten eggs
-
10 ml cornflour
-
150 g butter, cut into cubes
-
To Serve
-
Extra meringues
-
Lemon slices
-
Extra lemoncurd for drizzling
Serves 8
TO MAKE THE LEMONCURD:
- Mix the cornflour with a little of the lemon juice then add all the ingredients in a small saucepan.
TO MAKE THE SEMI-FREDDO:
- Heat on low heat whilst stirring all the time. Bring just to the boil.
- Remove from the heat and strain the curd through a sieve into a clean bowl. Cover with clingwrap and cool completely.
- Whip the cream to almost stiff peaks then fold in most of the lemoncurd. (keep a little for drizzling when serving)
- Lastly fold in the crushed meringues.
- Spoon the mixture into a lined terrine dish OR use a small bread tin.
- Cover and freeze for at least 6 hours or overnight to get very firm.
- Unmould and serve on a platter, drizzled with lemoncurd, more meringues and lemon slices
- Serve immediately.
