Lemon Merinque Slice

I'm not ashamed to admit that I came across this magazine while reading the Women's Weekly at my in-law's house. It is really tangy and refreshing.

1. 1

   You will need a 1.25 ltr loaf tin lined with cling film.
   
   1. Tip icing sugar into a bowl, add lemon zest and juice, stir until sugar has dissolved, add cream to the bowl and whisk until mixture forms soft peaks.
   
   2. Fold in crushed merinque.
   
   3. Spoon in a few teaspoons of lemon curd into base of loaf time and then spoon in some of the cream mixture.
   
   4. Layer up small dollops of lemon curd and then cream mixture.
   
   5. Cover the tin with cling film and freeze for at least 12 hours until frozen solid.
   
   6. Remove tin from freezer and remove cling film from the top, upturn loaf onto a serving plate and peel away the cling film.
   
   7. Slice and serve.