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Lemon meringue ice cream cake

Recipe from: 4/17/2003 12:00:00 AM
Ingredients 5
Servings 12


  • 397
    (1 can) condensed milk
  • 200
    lemon juice
  • 2
    lemons, finely grated rind
  • 500
  • 30
    small meringues


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).

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