Lemon curd dessert

[Serves 6-8]

For the lemon curd

½ cup lemon juice
1 tsp lemon zest
100g butter
160g castor sugar
6 egg yolks

Ice cream

11/3 cup cream
4 egg whites
1/3 cup castor sugar
1 tsp vanilla extract

For the macerated raspberries

125g raspberries
1 tbsp icing sugar
1 tbsp limoncello
A few drops of
vanilla extract

1. Place the lemon juice, zest, butter and sugar in a heatproof bowl over a pot of simmering water. The base of the bowl should not touch the water. Stir until sugar has dissolved.
2. Add the egg yolks and whisk to combine. Stir constantly over a low heat until the mixture thickens (about 15 minutes). Remove from heat and cover with clingwrap directly over the surface of the curd to prevent a skin from forming. Allow to cool.
3. Whip cream until firm. Whisk egg whites with sugar and vanilla until stiff, then fold in the whipped cream and ½ a cup of the lemon curd.
4. Pour into a container (preferably metal), then stir through the remaining lemon curd to create a marbled effect. Place in the freezer and allow to set.
5. To make the macerated raspberries, mix all the ingredients together and allow to stand for 10 minutes.
6. To serve: scoop frozen dessert and serve with raspberry sauce.