Frozen lemon pies
A delicious and simple frozen yoghurt with chunks of sweet meringue, a sprinkling of crumble and drops of lemon curd
a tray with baking paper. Place small mounds of meringue mixture on the tray and bake for 20 minutes at 120°C, then 1 hour at 100°C. Cool and break into pieces.
For the natural frozen yoghurt:
- 500g stirred yoghurt
- 75g sugar
- 200ml single cream
For the meringue:
- 2 egg whites
- 140g sugar
For the crumble:
- 40g unsalted butter at room temperature
- 2 tbsp caster sugar
- 35g wholemeal flour
- 35g ground almonds
- Lemon curd
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