Lemon meringue ice cream cake

Name: Lemon meringue ice cream cake
Yield: 12 servings
Cuisine: Bistro
Ingredients: 397.00 g condensed milk; 200.00 ml lemon juice; 2.00 lemon zest only; 500.00 ml cream; 30.00 meringues small

12 servings

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By Food24 November 03 2009

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Ingredients (5)

397.00 g	condensed milk
200.00 ml	lemon juice
2.00	lemon — zest only
500.00 ml	cream
30.00	meringues — small

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Method:

Line a 22 cm springform cake tin with a double layer of clingfilm.
Mix the condensed milk, lemon juice and rind.
Whip the cream until stiff and fold into the mixture.
Crush half the meringues and sprinkle in the bottom of the cake tin.
Pour the condensed milk mixture on top.
Arrange the remaining meringues on top.
Cover and freeze overnight or until hard.
Unmould and cut into slices.
Serve with nutty wafers (see recipe).