Lemon Icebox Cake

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
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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