Luscious lemon

Recipe and styling by Claire Ferrandi and Nomvuselelo Mncube, Photograph by Dylan Swart

SERVES 6-8 TIME 20 mins LEVEL EASY

INGREDIENTS 1L tub store-bought vanilla ice cream zest of 1½ limes 50g store-bought meringue, roughly crushed into bite-sized pieces 170g lemon curd + extra, to drizzle (optional) 2 x 200g packets Bakers Tennis Biscuits

METHOD 1. Remove the ice cream from the freezer and allow to so en at room temperature, about 10 minutes (you want it to be so , not runny). While the ice cream so ens, line the base and sides of a 25cm square baking dish. (The size doesn’t have to be exact; it could also be rectangular – you simply need a baking dish

deep enough to hold a 2 – 3cm ice cream layer.) Line with a single large piece of cling film. (First wipe the baking dish with a clean, damp cloth or spray with non-stick cooking spray, so the cling film sticks to the baking dish.) 2. Place your so ened ice cream in a large bowl and add the lime zest, crushed meringue and lemon curd, and stir through to distribute the ingredients evenly through the ice cream. Scoop the ice cream into the lined baking dish and smooth it out. Cover with cling film and place in the freezer to harden, at least 3 hours. 3. To assemble the ice cream sandwiches, remove the ice cream from the freezer and unmould it by pulling on the cling film underneath it to li . Peel off the cling film and cut the ice cream to the size of the Tennis Biscuits (use the biscuits to trace a cu ing guide). Place each ice cream square between 2 Tennis Biscuits to make a sandwich. Repeat with the remaining ice cream. You could also make smaller, mismatched sandwiches with any ice cream offcuts and biscuits. 4. Place the ice cream sandwiches on a tray and return to the freezer until ready to serve.