Celebrity chef
Angela Boggiano
delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.
Serves 8

Lemon curd and passion fruit ice cream recipe

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Requires overnight freezing

A pack of meringue nests
284ml pot whipping cream
300g jar lemon curd
Pulp from 4 passion fruits


Crush a pack of meringue nests…and set aside. In a bowl, whip a 284ml pot whipping cream to soft peaks. Fold in a 300g jar lemon curd, add the meringues and stir in the pulp from 4 passion fruits. Spoon into a 1.5-litre loaf tin lined with 2 layers of cling film. Freeze overnight. Turn out, slice and serve with extra passion fruit.

Lemon curd and passion fruit ice cream recipe
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