St Clements Frozen Gateau
3,5 / 10
ready in 4 h. 20 min.
Line a 20cm|8" round cake tin and a 17cm|6" round cake tin with a double thickness of cling film.
Combine the lemon juice, condensed milk, vanilla and orange zest.
Whisk the cream until thickened, then whisk into the mixture until thick.
Stir in the crushed meringues. Add the lemon and orange curds and swirl lightly to give a marbled effect.
Divide between the tins. Tap the tins gently to release any air bubbles.
Cover and freeze for at least 4 hours until firm. Decorate with mini meringues.