Lemon Icebox Cake

Ingredients:
500 ml. whipping cream
200 gm. vanilla wafers
250 ml. lemon curd
200 ml. plain vanilla ice cream
4 tablespoon condensed milk
Lemon slices, to decorate with
Preparation:
Melt the vanilla ice cream down and add the whipping cream and half the lemon curd to it, stirring lightly. Put the two in a whipped cream dispenser. Attach a single cream charger and release the gas then shake and use the second of the cream chargers. Once that is done, remove the charger and fit a nozzle tightly, so that the mixture is ready. Apply the remaining lemon curd on the top of each wafer.
In a flat, square baking pan, spread about 1/3rd of the cream – lemon curd mixture. Top with half the vanilla wafers and cover with the next 1/3rd quantity of the lemon curd – cream mixture. Drizzle 2 tablespoon of the condensed milk on this. Add a second layer of the wafers and top with the remaining of the lemon curd-cream mixture. Drizzle again with the remaining 2 tablespoon of the condensed milk. Keep in the fridge for at least 12 hours before serving. Decorate with lemon slices on top. This recipe is excellent for a dinner party where you have to make ahead some parts of the meal. You can either make lemon curd at home or use storebought lemon curd.

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