Everyone loves a good old-fashioned lemon curd. We’ve taken this classic, added some vanilla ice cream, crunchy meringues and coconut biscuits to create your new favourite dessert for summer.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Lemon curd, meringue and lime ice cream sandwiches
- 1L tub store-bought vanilla ice cream
- zest of 1½ limes
- 50g store-bought meringue, roughly crushed into bite-sized pieces
- 170g lemon curd + extra, to drizzle (optional)
- 2 x 200g packets Bakers Tennis Biscuits
Remove the ice cream from the freezer and allow to soften at room temperature, about 10 minutes (you want it to be soft, not runny). While the ice cream softens, line the base and sides of a 25cm square baking dish. (The size doesn’t have to be exact; it could also be rectangular – you simply need a baking dish deep enough to hold a 2 – 3cm ice cream layer.) Line with a single large piece of cling film. (First wipe the baking dish with a clean, damp cloth or spray with non-stick cooking spray, so the cling film sticks to the baking dish.)
Place your softened ice cream in a large bowl and add the lime zest, crushed meringue and lemon curd, and stir through to distribute the ingredients evenly through the ice cream. Scoop the ice cream into the lined baking dish and smooth it out. Cover with cling film and place in the freezer to harden, at least 3 hours.
To assemble the ice cream sandwiches, remove the ice cream from the freezer and unmould it by pulling on the cling film underneath it to lift. Peel off the cling film and cut the ice cream to the size of the Tennis Biscuits (use the biscuits to trace a cutting guide). Place each ice cream square between 2 Tennis Biscuits to make a sandwich. Repeat these steps with the remaining ice cream. You could also make smaller, mismatched ice cream sandwiches with any ice cream offcuts and biscuits, if desired.
Place the ice cream sandwiches on a tray and return to the freezer until ready to serve. Serve drizzled with the extra lemon curd.