Lemon meringue bombs
These desserts are delicious and tart, Serve them straight out of the oven for a hot treat.
- Press rounds of sponge into bases of two cylindrical moulds or souffle dishes. Place a scoop of ice cream on top of sponge, then pour over lemon curd. Cover with sponge. Place in the freezer and allow to chill overnight.
- Place egg whites only in a bowl and beat until stiff. Gradually pour in sugar and continue to beat until smooth and glossy. This may take a few minutes.
- Preheat oven to 200 deg C. Using a knife to loosen the sponge out of the moulds, invert them onto a baking tray. Cover each sponge with meringue and bake for 5 to 8 minutes until meringue has set and is starting to colour. Serve immediately.