- zest and juice 2 lemons
- 50g (2oz) candied peel, chopped
- 284ml carton double cream
- 75g (3oz) icing sugar
- 2 large egg whites
- 50g (2oz) icing sugar
- 75g (3oz) ratafia biscuits
- you will need
- a 900g (2lb) loaf tin, lined with cling film
Mix the lemon zest and juice with the candied peel in a bowl.
Whip the double cream with 25g (1oz) of the icing sugar and, in another bowl, whisk 2 large egg whites with the rest of the icing sugar.
Fold the whipped cream mixture and the whisked egg whites into the lemon mixture, then fold in 50g (2oz) of the ratafia biscuits.
Spoon the mixture into the loaf tin and scatter the remaining ratafia biscuits on top.
Freeze for at least 6 hours, or until solid, then cover the top with aluminium foil. To serve, carefully remove from the tin, peel away the cling film and cut into slices with a sharp knife.This will keep in the freezer for up to 6 weeks.
Top Tip for making Lemon Ice-Box Cake
Note: It is not advisable to serve mixtures containing raw or partially cooked eggs to very young, elderly or sick people, or to pregnant women and those with immune-deficiency diseases, due to the possible risk of contracting salmonella.