our recipes - lemon curd ice cream meringue

Lemon Curd Ice Cream and Meringue

Serves: 4 people

Prep time: 10 minutes + 6 hours to freeze


1.25 litre vanilla ice cream, softened slightly
350g jar Yackandandah Lemon Curd
5 meringue nests
1 tub of blueberries


Place the ice cream and lemon curd in a large bowl.
Using a large metal spoon, mix quickly to combine.
Spoon mixture evenly into meringue nests.
Place nests into a large metal container and cover with plastic food wrap.
Freeze for at least 6 hours (preferably overnight) until firm.
Serve sprinkled with blueberries.
Serve with toasted almond shavings (optional).