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Add a photoServings: 1
Ingredients
- 4 Tbsp. Lemon curd
- 45 gm Caster sugar
- 300 ml Double cream
- 4 x Free range Large eggs
- 100 gm Icing sugar
Directions
- Whisk cream in a large bowl to a soft floppy consistency. Separate Large eggs and stir in yolks.
- Whisk egg whites till stiff in another bowl, then whisk in icing sugar to make a meringue.
- Fold lemon curd into cream mix. Using a balloon whisk fold meringue into cream mix. Always add in lighter mix to heavier - which way you don't break down volume.
- Pour into shallow freezer container and freeze till set. The mix won't require whisking or possibly stirring during freezing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 404g | |
| Calories 995 | |
| Calories from Fat 550 | 55% |
| Total Fat 62.57g | 78% |
| Saturated Fat 37.15g | 149% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 442mg | 18% |
| Potassium 516mg | 15% |
| Total Carbs 95.24g | 25% |
| Dietary Fiber 1.7g | 6% |
| Sugars 26.09g | 17% |
| Protein 16.12g | 26% |
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