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Frozen lemon meringue parfait recipe
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Prep Time:
380 minutes
Cook Time:
Total Time:
380 minutes
Make ahead this simple no-bake lemon meringue dessert for a perfectly set treat.
Ingredients:
  • 425g bought lemon loaf cake
  • 600ml thickened cream
  • 80g (3/4 cup) lemon curd, plus extra, to serve
  • 100g meringues
Instructions:
  • Prepare the loaf pan by lightly spraying it with oil and lining it with plastic wrap, smoothing out the sides. Remove all sides from the cake and slice it into 1cm thick slices. Place half of the cake slices on the base of the pan, saving the rest for later.
  • 1. In a mixing bowl, whip 450ml of cream and lemon rind until soft peaks form using electric beaters. 2. Gently fold in the lemon curd and reserve 40g of meringues. 3. Lightly crush the remaining meringues and fold them into the lemon mixture. 4. Spread the mixture evenly over the cake base and top with the remaining cake, cutting to fit. 5. Cover with plastic wrap and freeze overnight until firm.
  • Whip the rest of the cream until stiff peaks form. Flip the loaf pan onto a serving plate. Spoon the whipped cream onto the parfait, sprinkle with the saved meringue, gently crushing some, and finish with a drizzle of extra lemon curd.

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