Recipe Details

Lemon Icicle

Summary

A very sharp, refreshing dessert.

Ingredients

• 300 ml (1/2 pint ) fresh, double cream
• 50 g (2oz) digestive biscuits, finely crumbed
• 3 Large eggs, seperated
• 125 g (4oz) caster sugar
• 2 lemons

Method

Butter fairly thickly a loaf tin and sprinkle with digestive biscuit crumbs

Whisk egg whites until very stiff. gradually add sugar, beating after each addition until the mixture is very thick.

Whisk cream with egg yolks and fold it evenly and smoothly into the whisked egg whites with the lemon rind and juice.

Pour mixture into prepared tin and freeze over night

Take out of freezer about 10 minutes before serving to allow the full flavour to develop. Allow to soften slightly before serving

May be frozen for 2-3 months.