Lemon Icicle

This sharp refreshing frozen dessert is really simple to make but will be a winner with young and old and is the perfect dessert to have in the freezer for impromptu gatherings and sunny days.

Serves 8

Cooking Time: 20 minutes plus freezing time


300ml double cream
50g digestive biscuits, finely crumbed
3 eggs, separated
125g caster sugar
2 lemons, finely grated rind and juice
2 tablespoons lemon curd


1. Line a large loaf tin with greaseproof paper and place the crumbed digestive biscuits in the base pressing down evenly throughout the tin.

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

3. In a separate bowl, whisk the cream with the egg yolks. When combined, fold the mixture evenly and smoothly into the whisked white mixture along with the lemon rind and juice.

4. Gently swirl in the lemon curd and pour the mixture into the prepared tin. Place into freezer until firm, ideally overnight.

5. Remove from the freezer approximately 10 minutes before you plan to serve (depending on the weather) and then either serve as scoops or turn out of the loaf tin and slice.

Note: This dessert can be frozen for 2-3 months.