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Ingredients
- 100-150 G Amaretti biscuits crushed
- 2 large lemons zest and juice
- 85 G caster sugar
- 250 mls double cream whipped to soft peak
- 3 eggs separated
Ingredients
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Instructions
- Line base of a 2-lb loaf tin or equivalent plastic box with crushed amaretti biscuits
- Beat egg yolks with the sugar until thick and pale
- Beat egg whites to a stiff peak
- Add lemon zest and juice to the whipped cream
- Fold lemon cream into the egg mix
- Gently fold in egg whites a little at a time using a metal spoon
- Pour into prepared container. Cover with lid or foil and freeze for at least 6 hours..
Recipe Notes
Serves approx. 8-10 and can be made with parev cream