This deliciously tangy dessert should be soft enough to slice straight from the freezer and is great to make ahead as it will keep in the freezer for up to 3 months.
Preparation 30 mins
Freezing 12 hours
2 lemons, juice only
150g icing sugar
250ml soya single cream
500g fromage frais or Greek yoghurt
40g Osem vanilla pudding mix
½ tsp vanilla bean paste or essence
2 meringue nests, crushed
4 tsp lemon curd
1 meringue nest, crushed
1 tsp lemon curd
Mix the icing sugar and lemon juice in a small pan and dissolve over a gentle heat. Leave to cool.
Beat the cream until it forms soft peaks, then gradually fold in the vanilla pudding mix.
Beat the fromage frais or yoghurt until smooth. Pour in the cooled lemon sugar mixture.
Fold the cream mixture into the yoghurt, together with the vanilla paste or essence.
In a 2lb silicon bakeware loaf tin or a metal tin lined with cling film, drizzle a 1/5th of the lemon curd at the base and sprinkle 1/5th of the crushed meringues.
Cover with 1/5th of the yoghurt mixture. Smooth it over, then top with another 1/5th of lemon curd, meringues and yogurt. Repeat until you have 5 layers, topped off with lemon curd and crushed meringue.
Cover the tin with clingfilm and freeze for at least 12 hours, or until it has frozen solid.
To serve, remove the clingfilm from the top, upturn the loaf on to a serving plate and peel away the rest of the clingfilm.
Drizzle with lemon curd and top with crushed meringue.