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Lemon meringue ice cream loaf


Serves: 8 generously
timePrep time: 20 mins
timeTotal time:
Lemon meringue ice cream loaf
Recipe photograph by Maja Smend

Lemon meringue ice cream loaf


Serves: 8 generously
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
324Kcal
Fat
11gr
Saturates
6gr
Carbs
46gr
Sugars
42gr
Fibre
0gr
Protein
4gr
Salt
0.2gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 1 x 1-litre tub good-quality vanilla ice cream
  • 100ml limoncello liqueur
  • grated zest and juice of 1 lemon
  • 12 sponge fingers
  • 150g good-quality lemon curd (we used Taste the Difference lemon curd)
  • 2 large egg whites
  • 115g caster sugar

Step by step

Get ahead
Prepare to the end of step 2 and store in the freezer, covered with clingfilm and foil, for up to 1 month.
  1. Remove the ice cream from the freezer and allow to soften, about 10-15 minutes. Line the base and sides of a 900g loaf tin (about 8.5cm x 19cm x 6cm deep) with clingfilm. Mix the limoncello with half the lemon juice in a bowl and dip the sponge fingers into the mixture, one at a time. Arrange half of the soaked sponge fingers in the base of the tin, so that they run lengthways.
  2. Scoop the ice cream into a bowl and beat in the lemon zest and the rest of the lemon juice until smooth; swirl in the lemon curd. Spoon half of the ice cream mixture over the sponge fingers; top with the remaining soaked sponge fingers. Spoon over the remaining ice cream mix, smoothing the top. Cover with clingfilm and put in the freezer for at least 4 hours to set completely.
  3. Line a baking tray with baking paper and pop it in the freezer; this helps keep the loaf frozen while you cover it with meringue. Put the egg whites in a large heatproof bowl; add the caster sugar. Set the bowl over a pan of barely simmering water. Whisking constantly with a handheld electric mixer, let the sugar dissolve. As soon as the mixture feels slightly hot on the finger, take the bowl off the heat, whisk vigorously until you have a smooth, stiff meringue – 5 minutes or so. Heat the grill to its highest setting.
  4. Carefully turn out the loaf onto the lined frozen baking tray; discard the clingfilm. Using a palette knife, cover the top and sides of the loaf with the meringue, making swirls on the top. Quickly put under the preheated grill for 30-60 seconds or until just golden. Or use a blowtorch to brown the meringue all over. Cut into thick slices using a serrated knife; serve immediately.
Chef quote
This zesty take on the classic baked Alaska looks amazing, but is actually quite simple to make. You can achieve the lovely browned meringue coating under the grill, or using a blowtorch

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