Name: Lemon icicle
Prep time: 25 min
Total time: 25 min
Ingredients: 50 gram crushed, reduced-fat digestive biscuits; 3 eggs, separated; 115 gram caster sugar; 150 millilitre light single cream; 150 millilitre evaporated milk; chilled; 2 lemons, grated zest and juice

Lemon icicle

This no-bake lemon icicle recipe produces a deliciously zesty dessert that's perfect on hot days. Serve as the ideal sweet finale to your next summer meal

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Makes 10 slice

Prep

25M

Marinate

This recipe first appeared in Food magazine.

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Ingredients

50 gram crushed, reduced-fat digestive biscuits

3 eggs, separated

115 gram caster sugar

150 millilitre light single cream

150 millilitre evaporated milk; chilled

2 lemons, grated zest and juice

Method

1.Lightly grease a 900g loaf pan and line the base with greaseproof paper. Sprinkle over the crushed digestive biscuits to cover evenly.

2.Whisk the egg whites until they are stiff and gradually add the sugar, beating well after each addition until the mixture is very thick.

3.Whisk the cream and milk with the egg yolks and fold them evenly into the whites with the lemon juice and zest.

4.Pour into the loaf pan and freeze for at least 5 hours.

5.Remove from the freezer 10 minutes before serving. Using a knife to ease around the edge, turn onto a serving dish and slice.

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