Burned My Hand On A Pot

Trust me, we are looking for English

As already written: I love the Lemon Curd, and I have no problems to throw in recipes reckless and seemingly senseless, indeed.
As you may have also noticed, that you have a problem at all to change a recipe (even without trying the original version): call it contempt of danger, call it nonsense, call it flexibility, the important thing is that it works;) So
, in short, were a couple of days I thought about how to use my Lemon Curd of Fortnum & Meson (thank you Alfred!) and I said to memorize a teaspoon and die so sweetly with little style. Battezziamola with something really British.
And here is what came out: a cake with flavors balanced by the bitter of Lemon Curd, tempered by the plain yogurt, the sweetness of the meringues. All in 10 minutes even (plus the night in the fridge, but that makes us want to, I've always said that I hate the heat ...!).

Lemon meringue ice cream (ice cream cake with meringue and lemon curd)

Ingredients (serves 6) 1 disc

Sponge ready [against the sponge is ready, why not objectively I like it. But I am also against the use of the oven in this heat, so one of two things, you choose your death, or the heat, or packaged sponge cake].
8 meringues [as above]
500 ml sour cream [I replaced it with creamy white yogurt]
Lemon Curd [I would not get it from me, Fortnum & Mason makes her so good!]
currants to decorate [ as currants I'm not crazy I used more. Trust]

Very simply put on a sponge cake bottom of your pan / bowl favorite. The recipe suggests cutting it into slices and fill the holes with pieces of sponge cake. I say, why sweat the most? If your round cake pan has high sides and is home to naturally enough the disk of sponge cake, take advantage of that.
Break the meringues into small pieces in a bowl, mix them with yogurt (or sour cream, if you find it and you are brave).
Spread the sponge with cream and yoghurt meringue-complete with Lemon Curd. Do not stir, but leveled creams.
Place in freezer for at least 4 hours (I left it overnight, and then answer in a refrigerator).
Allow a few minutes at room temperature before serving (depending on how cold it is, in short) and garnish with blackberries.

Recipe taken from: 101 Tempting Desserts - Tried and tested recipes, BBC Books.