LEMON MERINGUE ICE CREAM

LEMON MERINGUE ICE CREAM
200 g ginger biscuits , crushed
100 g butter, melted
500 ml cream
250 ml Greek yogurt
1 x 325 g jar lemon curd
Grated rind and juice of 1 – 2 lemons
10 small meringues , broken into pieces
Line a 28 X 12 cm loaf tin with clingfilm . Mix the biscuits and butter . Sprinkle one third of the biscuit mixture over the base .
Pour cream into a large mixing bowl and beat with electric beater until stiff . Beat in the yogurt . Gently fold in the lemon curd , rind and lemon juice , and lastly the meringues . Spoon half the cream mixture on top of the biscuits mixture in the loaf tin , sprinkle with a layer of crumbs and top with remaining cream mixture .
Add a final layer of crumbs . Place into the freezer until firm .
Remove from the loaf tin , remove the clingfilm and serve sliced

Photo: Petro van Genderen