- 150-200g (5-7oz) Madeira cake, cut into 1cm (½in) slices
- 50ml (2fl oz) Limoncello
- 300ml (½pt) double cream
- 150g (5oz) icing sugar, sieved
- zest and juice 2 lemons
- ½ x 312g jar lemon curd
- 25g (1oz) meringue nests (about 2), broken into pieces
- fresh raspberries, to serve
you will need
- 1-litre (1¾pt) loaf tin, double-lined with clingfilm
Soak the Madeira cake slices in the Limoncello and pack securely into the bottom of the loaf tin. Whip the cream, icing sugar and lemon zest and juice until thick. Layer the cream, lemon curd and meringue pieces up on top of the Madeira cake, finishing with a layer of cream. Swirl the curd through with a skewer. Freeze overnight, then remove from the freezer 10 minutes before serving.
Turn the terrine out on to a serving plate, peel off the clingfilm and run a hot palette knife round the edges to remove clingfilm marks. Top with raspberries and serve.
Top Tip for making Iced Lemon Terrine
You could also make this dessert in individual moulds or ramekins - just cut the Madeira cake slices into rings to fit the bottoms.
The Queen's beloved dogs have been a major support to her following Prince Philip's death
The Queen has looked to her treasured dogs, Fergus and Muick, for comfort during this difficult time
By Emma Dooney •
Linda Nolan has spoken of her renewed fear of dying after cancer spread throughout her body
The Nolan Sister, 52, has stage three cancer and awaits further CT scan results
By Selina Maycock •
Royal Family will ‘step up’ to support the Queen at future engagements as she remains determined to carry on
It's claimed her dedication to duty is 'undiminished'
By Emma Shacklock •