This is the perfect dessert for a summer’s lunch when you have to accommodate young and old. You do not need any special equipment and all preparations can be done up to three days in advance.
1 X 397g tin of condensed milk
200ml lemon juice
zest of two lemons or limes
about 30 small meringues; you may buy them or make them from the recipe: Mini Pavlovas
Line a 22cm loose-bottomed cake tin with a double layer of plastic wrap. If you run cold water through the tin and shake most water out, the plastic wrap will “cling” to the tin and make the lining thereof easier. Store in the freezer while you get on with the work.
Mix the condensed milk, lemon juice and lemon zest in a mixing bowl. Stir with a whisk until the mixture amalgamates. Set aside.
Add the cream to a clean mixing bowl and beat with an electric whisk until stiff peaks form.
Fold the cream into the condensed milk mixture with a spatula.
Now smash half the meringues and sprinkle it onto the bottom of the lined cake tin.
Pour the cream mixture into the cake tin and wrap it securely with plastic wrap. Wrap it all around as you do not want the ice cream to form crystals.
Remove the ice cream from the freezer and allow to stand outside for 10 minutes.
Take off the plastic wrap on the outside.
Loosen the ring of the cake tin and remove it and then pull the plastic wrap from the cake and place it on a serving dish.
Decorate the top with the remaining meringues.
Cut into portions with a serrated knife and serve.