This is a Delia Smith Recipe
For the Syrup
200ml Fresh Lemon Juice (4-5 Lemons)
Zest of 2 Lemons
2 tsp Cornflour
150g Caster Sugar
For the Custard
425ml Whipping Cream
4 Large Egg Yolks
1 tsp Cornflour
175g Caster Sugar
200ml Greek Yoghurt
4 Meringue Nests, Broken up
Begin by making the syrup. In a bowl mix the cornflour with 2tbsp of lemon juice. In a pan mix the rest of the lemon juice with the sugar and leave on a low heat for 5 minutes to let the sugar dissolve. Add the lemon zest then simmer for a further 5 minutes. Pour this mixture over the cornflour mixture and stir. Put it back in the pan and on a low heat keep stirring for 2 more minutes until thickened. Once thickened set aside to cool.
Next make the custard, this is the base of the ice cream. Place the cream in a saucepan and heat slowly. In a separate bowl whisk the egg yolks, cornflour and sugar together. When the cream reaches simmering point add it gradualy to the other ingredients and keep whisking. Put it all back in the pan and bring back to a simmer, keep stirring. Once the custard has thickened put it aside to cool with cling film over the surface. (it will prevent a skin)
When the custard has cooled mix it with the Greek yoghurt and place in a 1.5-2 litre freezer box, cover and freeze for 2 hours.
After 2 hours remove from the freezer and use an electric whisk to stir up the mixture making sure you get all the edges. Place back in the freezer for another 2 hours.
Again remove from the freezer and whisk the mixture, this time add the lemon syrup and mix thoroughly. Once mixed fold in the meringue pieces and then freeze for another 6-8 hours or overnight.