Whisk cream in a large bowl to a soft floppy consistency. Separate eggs and stir in yolks. Whisk egg whites until stiff in another bowl, then whisk in icing sugar to make a meringue. Fold lemon curd into cream mixture. Using a balloon whisk fold meringue into cream mixture. Always add lighter mixture to heavier - that way you do not break down volume. Pour into shallow freezer container and freeze until set. The mixture will not require whisking or stirring during freezing.
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|Serving Size: 1 Serving (472g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 661 (50%)|
|Amt Per Serving||% DV|
|Total Fat 73.4g||98 %|
|Saturated Fat 40.2g||201 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 951.2mg||293 %|
|Sodium 304.7mg||11 %|
|Potassium 351.9mg||9 %|
|Total Carbohydrate 150.2g||44 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 150.2g|
|Protein 25.2g||36 %|
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Calories per serving: 1335
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